Make something special for your loved one this Valentine’s Day with these vegan and oil-free beet red Valentine pancakes. Ready in about 30 minutes these delightfully delicious pancakes are perfect for the whole family and are made with wholesome ingredients. Warm up the griddle and make a batch this February.
Why you’ll love them
These aren’t just pancakes that you will love. Keep reading to see why you should make them for the whole family.
- Simple- 11 ingredients. 30 minutes. Doesn’t get much easier than that. Especially for a nutritious breakfast.
- Wholesome- All ingredients are wholesome. No vegan butters or crazy sweeteners. Just real foods you can recognize.
- Kid-friendly- Yup, even with beets as one of the main ingredients, your kids will still love them. So sit back and watch as they devour a vegetable for breakfast.
To make a beet puree you have 2 options. Take whole raw beets and wash, scrub, and peel them. Chop them into large chunks and steam them until tender. About 15 minutes depending on the size of your beet pieces. Or, you can purchase pre-steamed beets at your local super market. Doing it your self with save you money and prevent the use of plastics. If, however, you’ve got a time crunch or are in need of simplicity, purchasing them pre-steamed could be the way to go. Keep in mind that you can also steam the beets ahead of time and store them in the refrigerator for up to 2 days.
Whichever method you find most appealing, just make sure that you have 2-3 large, steamed beets. Place the cooled, steamed beets into blender or food processor and puree until the mixture is nice and smooth. You’ll have to stop to scrape down the sides a few times, but you are going to have the most delicious, nutritious, and satisfying red puree you’ve ever seen.
Now, I’m sure that most of you have made a flax egg before. But whether you have or not I’m going to share with you my recipe for a flax egg. Because it might be slightly different that what some of you are used to. For me, 1 flax egg is 1 Tbsp of flaxseed meal whisked with 2 1/2 Tbsp of water. You read that correctly, not 3 Tbsp of water, 2 1/2 Tbsp of water. 2 1/2. 2 1/2!!! After sitting for about 10 minutes this will give you a nice thick goopy flax egg. Perfect for baking! Use flax eggs in quick breads, muffins, waffles, and, of course, pancakes.
Now that you have your beet puree and the perfect flax egg it’s time to make some beet red Valentine pancakes. In a large bowl, whisk together the flours, baking powder, and salt. In a medium bowl, combine the almond milk, beet puree, plant-based yogurt, applesauce, maple syrup, flax egg, and almond or vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Some lumps in the batter is fine. You don’t want to over-mix.
Heat a non-stick griddle over medium-high heat and drop 1/3 cup batter. The batter will be thick so you may wish to use the back of the spoon to spread it out a bit. Do not over-crowd the griddle. Allow the pancakes to cook until the bubbles have popped. Then use a spatula to flip the pancakes. The pancakes are finished cooking when the bottoms are a golden color, about 4-5 minutes. Continue making pancakes until all the batter is gone.
Serve your delicious beet red Valentine pancakes warm with a drizzle of maple syrup and vegan butter, if not oil-free. As you have probably guessed, their natural red color makes them perfect to serve on Valentine’s Day. These are perfect for kids and I can guarantee that you will love secretly serving them vegetables at breakfast.
Be sure to give these simple pancakes a try this Valentine’s Day and let me know what you think of them in the comments. Enjoy friends!
Ingredient Health Benefits
Almonds- protein, fiber, vitamin E, magnesium, calcium, iron
Apples- vitamin C, soluble and insoluble fiber
Beets- folate, manganese
Flaxseed- Omega-3 fats, soluble and insoluble fiber
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Beet Red Valentine Pancakes
- 1 cup all-purpose flour or spelt flour
- ¾ cup whole wheat flour
- 1 tbsp baking powder
- ¼ tsp salt
- 1¼ cup almond milk
- ¾ cup beet puree (4-5 small beets, peeled, steamed, blended)
- ⅓ cup plant-based yogurt
- 3 tbsp applesauce
- 3 tbsp maple syrup
- 1 flaxegg (1 tbsp flaxseed meal and 2½ tbsp water mixed and allowed to sit for 10 minutes until thick)
- 1 tsp almond extract (can use vanilla extract)
- In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt.
- In a medium bowl, mix almond milk, beet puree, plant-based yogurt, applesauce, maple syrup, flaxegg, and almond extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix the batter. A few lumps are fine.
- Heat a non-stick griddle to medium-high heat. Once hot, drop ⅓ cup of batter and allow to cook until the bubbles pop. Flip and cook for an additional 3-4 minutes. Continue making pancakes until the batter is gone.
- Serve warm, topped with vegan butter (if not oil-free), maple syrup, and fresh fruit.