Description
Beets give the pancakes a beautiful pink hue and make them great for Valentine's Day! Add your favorite topping and serve them for breakfast or brunch.
Ingredients
Units
Scale
- 1 cup almond milk
- 3 large eggs
- 100g peeled cooked beets (1 medium beet)
- 2 tbsp avocado oil (plus more for cooking)
- 2 tbsp maple syrup (plus more for serving)
- 2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 3/4 cup all-purpose flour (I use Bob’s Redmill 1:1 gluten-free flour)
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon powder
- Avocado oil or butter for cooking
- Toppings: maple syrup, nut butter, butter, berries, yogurt, hemp seeds
Instructions
- Into a high-speed blender add almond milk, eggs, cooked beets, avocado oil, maple syrup, vanilla extract, and sea salt.
- Blend on high until completely smooth and pink.
- In a large mixing bowl whisk together flour, baking powder, and cinnamon.
- Pour in half of the blended liquid ingredients, whisk, pour in the rest, and whisk again until just mixed. Don’t overmix the batter.
- Heat a large skillet over medium-high heat. Add a knob of butter or oil and lower the heat to medium.
- Form 3-4 pancakes (approx. 2 tbsp of batter per pancake) and cook for 2 minutes until slightly set on the edges and bubbles start to form on top.
- Flip and cook for another minute or until lightly browned on both sides.
- Repeat with the remaining batter and add more butter or oil as needed. You may need to use a paper towel to wipe any burnt butter from the pan.
- Serve the pancakes with toppings of your choice and enjoy!
Notes
- Keep your pancakes warm: Preheat your oven to 210F (100C) and keep the pancakes on a baking sheet or oven-safe dish in a single layer in the oven until you finish cooking the rest.
- Storing: Store any leftovers in the fridge for 2-3 days and warm up in the oven at 350F (175C). You can also store them in the freezer in a freezer-safe container or a bag. Defrost in the fridge overnight or in the oven at the same temperature.
Nutrition
- Serving Size: 5 pancakes
- Calories: 400
- Sugar: 8.4 g
- Sodium: 269.1 mg
- Fat: 11.4 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 64.6 g
- Fiber: 2.5 g
- Protein: 9 g
