Go Back

Beet Red Valentine Pancakes

Erin
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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine Oil-free, Vegan
Servings 15 pancakes

Ingredients
  

  • 1 cup all-purpose flour or spelt flour
  • ¾ cup whole wheat flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • cup almond milk
  • ¾ cup beet puree (4-5 small beets, peeled, steamed, blended)
  • 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)

Instructions
 

  • 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.
Keyword almond extract, applesauce, beets, easy, flax egg, kid-friendly, oil-free, plant-based, plant-based yogurt, quick, simple, yogurt