Heart Beet Pancakes
These delicious pink pancakes have a secret ingredient in them that masks the beet flavor. Perfect for any day of the year, but making them into a heart shape is fun for Valentines Day.
Servings 8 large pancakes
Ingredients
- 2 cups rolled oats, blended until fine
- 2 TBSP baking powder
- 1/4 tsp salt
- 1.5 cups almond milk or other plant milk
- 1/2 cup cooked beet (if using canned, do not use pickled!)
- 2 TBSP maple syrup
- 1 tsp lemon juice (Optional--helps brighten and preserve pink color)
- 1/2 tsp almond extract (secret ingredient that makes them so yummy!)
Instructions
- In a bowl, stir together oat flour, baking powder, and salt.
- In a blender, blend the milk, beet, maple syrup, lemon juice and almond extract together.
- Pour pink liquid into the bowl, and stir well to get the bumps out.
- If you'd like to make heart shapes, use a heart pancake mold, OR use a piping bag or squeeze bottle or turkey baster of some sort. I pour the batter into a gallon-size ziplock bag and cut a small hole in one corner. Pipe a heart shape onto the hot skillet and fill it in. Use a finger or a spatula to adjust if needed to improve the shape.
- Once bubbles appear, flip.
- Serve with berries, syrup, applesauce, peanut butter, etc. or enjoy on their own.
