Pink Pancakes

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• Why You'll Love These Pink Pancakes
• Ingredients
• Step-by-Step Instructions
• Tips & Tricks!
• Serving Suggestions
• Storing and Reheating
• FAQs
• Other Pink Recipes
• 📖 Recipe

Why You'll Love These Pink Pancakes

Perfect for Valentine’s Day - the pancakes are naturally pink thanks to cooked beets. The beets are blended into the batter so you can’t detect them, but they give the batter a beautiful pink hue without any food colorings! This makes them perfect for Valentine’s Day or Mother’s Day!

Hidden nutrients - The cooked beet gives the pancakes light earthiness, which is balanced with a little bit of maple syrup, so you could never tell these were beet pancakes if it wasn't for their color. Who doesn’t love a sweet recipe with hidden veggies?!

Fluffy and delicious - The pancakes have an amazing fluffy texture, they're soft, not overly sweet, and perfect for breakfast, brunch, or even dessert!

Easy to make gluten-free - you can use regular all-purpose flour for this recipe but I like to use a gluten-free flour blend. Any blend you like should work here.

Freezer-friendly and great for meal prep - You can make a double batch and freeze the pancakes to always have some on hand for a quick breakfast on busy weekdays!

Ingredients

• Almond milk - to keep this recipe dairy-free, I use almond milk but any milk will work here except canned coconut milk.
• Flour - you can use all-purpose flour or your favorite gluten-free flour blend. I like using Bob's Red Mill 1:1 GF flour blend.
• Eggs - eggs are a big part of this recipe. It’s what binds everything together and helps the pancakes rise. You can try using an egg replacement but I haven’t tried it.
• Beets - beets are what give these pancakes their beautiful pink color. You can use raw peeled beets and steam it, or you can get ready-to-eat beets that have already been cooked. You can usually find those in vacuum-sealed packages in the fridge section of most grocery stores.
• Avocado oil - the batter calls for avocado oi,l but you can also use melted butter depending on your preference. The same goes for what you use to cook your pancakes. I like cooking pancakes with butter, but cooking spray or any vegetable oil you have on hand works just as great.
• Maple syrup - A small amount of maple syrup is added to the batter to balance out the earthiness of the beets. You can use any liquid sweetener you prefer.
• Flavorings - Vanilla extract and cinnamon give these pancakes all the flavor and mask the subtle beet flavor.

Step-by-Step Instructions

1. Add almond milk, eggs, avocado oil, maple syrup, a cooked beet, and sea salt to a high-speed blender.
2. Blend on high until smooth.

3. In a large bowl, whisk together flour, baking powder, and cinnamon.
4. Pour in half of the wet ingredients into the dry ingredients and whisk.
5. Add the rest and whisk until just combined. Don't overmix the batter to avoid dense and flat pancakes.

6. Heat a large frying pan over medium-high heat and add a knob of butter or cooking oil.
7. Spoon the pancake batter into the pan to make pancakes (approx 2 tablespoon of batter per pancake). Don’t overcrowd your pan, I usually do 3-4 pancakes at a time in a large pan.
8. Cook the pancakes for about 2 minutes on one side, flip, and cook for another minute or so. You’ll know the pancakes are ready to flip when the sides start to set and bubbles form on top. Cook until lightly golden on both sides.
9. Repeat with the rest of the batter and add more butter or oil as needed. I also recommend wiping any burnt butter off the pan using a paper towel. Be careful when doing this; the pan is very hot.

Serving Suggestions

• Syrup - Pure maple syrup is a classic but you don't have to stop there! Try these pancakes with some homemade Strawberry Syrup or Chocolate Syrup, or both!
• Nut butter or seed butter - Drizzle on some almond butter or add a dollop of peanut butter. If you want to avoid nuts, you can add sunflower seed butter or any other seed butter! Coconut butter or my Homemade Nutella would also be delicious! You can also top the pancakes with roasted or raw chopped nuts or seeds to add crunch.
• Yogurt - Greek yogurt is my favorite for these pancakes but a creamy non-dairy yogurt like coconut yogurt would be amazing as well!
• Fruit - Add fresh berries like strawberries, raspberries, blueberries, blackberries, or any other fruit! If you're feeling extra fancy, you can add some sauteed berries with maple syrup or caramelized bananas!
• Dessert - You can serve the pancakes for dessert with a scoop of vanilla ice cream and some whip cream!

Storing and Reheating

Refrigerator - store the pancakes in an airtight container in the fridge for 3-4 days.

Freezer - store the pancakes in a freezer-safe container or a freezer bag. To prevent the pancakes from sticking together, you can freeze them on a large flat surface like a baking sheet first and then transfer them to a freezer bag.

Reheating - Preheat your oven to 350°F (175°C), lay your pancakes out on a baking sheet in a single layer, and warm up for 5-10 minutes from the fridge or 10-15 minutes from frozen.

FAQs

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📖 Recipe