Valentine’s Day Pancakes Recipe
Pink and fluffy and…”rustic” (if you don’t have fancy heart molds). These pancakes, while yummy, started out quite “empty” in my book until the impending arrival of Valentine’s Day pushed for pinkness to please the kids. Eschewing food color (the horror!) and making like Jessica Seinfeld, beets were definitely called in to the rescue. And wa-lah, perfection. In fact, the sweetness of the beets definitely lessened the need for syrup. The kids ate it all up.
a.k.a. Multi-Grain Beet Pancakes
1 tbsp ground flax
1 tsp vinegar
2 tbsp agave nectar or maple syrup
3 tbsp olive oil or coconut oil (preferred – adds sweetness)
1 cup water or unsweetened almond milk
1 cup pureed beets (see note*)
3/4 cup arrowroot
2 tbsp baking powder
1/2 tsp salt
3/4 cup brown rice flour
1/2 cup amaranth flour
1/4 cup almond flour
1/4 cup chickpea flour
*Note: To make pureed beets, I steamed 2 medium beets til very tender. I chopped and placed them in a blender with about 2-3 tbsp. of water.
** I like the diversity of grains in this recipe. However, you can also substitute 1 3/4 All purpose GF flour (Bob’s Red Mill is easy to find) or use all brown rice flour. The batter will handle a little differently – the almond flour helps the middle of the pancake be less moist, so let your pancake rest for a bit to allow the middle to cook a little more.
- Measure and mix all the wet ingredients, set aside.
- In a separate bowl, measure, mix and sift all the dry ingredients thoroughly.
- Add the wet ingredients to the dry ingredients.
- You may wish to add a little bit more water and/or beet puree at a time until the batter reaches pancake batter consistency. This batter is good slightly runny so that the pancakes come out thin and fluffy.
- Cook as you would your regular pancakes. As you can see I tried to “roughly” shape them into hearts.