Last Valentine’s Day I wanted to start the day by doing something special for my children, so I decided to make my kids pink pancakes in the shape of hearts for breakfast. The trick to the pink color is the use of beet puree!
To eliminate some of the work in the morning, I cooked and pureed the beets the day before, as suggested by the post Power-Puff-Pancakes. I cooked up 3 beets and put 2/3 of the puree in the freezer for another time, keeping 1/3 of it for my pancakes in the morning. This way, when I go to make these again, I don’t have to worry about the pink part – that’s already done!
Chock Full of Goodness Pancakes (my wheat free version)
It just so happens that a neighbor stopped by to help my husband while we were eating these. I offered him one and he couldn’t get enough! I am talking about a man who admitted to me that the only other pancakes he has ever liked are IHOP pancakes. He was pleasantly surprised to find out just how healthy these are!
1 1/2 cups flour – I use 3/4 cups oat flour, 3/4 cup brown rice flour. In addition, today I also added 1/4 cup almond flour.
3 1/2 teaspoons baking powder (I use aluminum free)
1/2 teaspoon sea salt
1 1/4 cups rice or almond milk – I used rice milk using it’s sweetness to replace the 1 tbsp of sugar that is typically found in pancake recipes
3 tablespoons melted butter
1 1/2 tablespoons ground flaxseed
1/2 cup ground pecans or walnuts (optional)
pink beet puree – approx. 1/4 cup
Directions: In a large bowl mix your combination of flours together with the baking powder, salt, sugar and flaxseed. Make a well in the center and pour in the milk, egg and melted butter. Mix until smooth. Add nuts and stir. Add beet puree and stir. Cook pancakes on oiled (I use coconut oil), non-stick griddle(after all, do you really want the added chemicals of the non stick pans?). I make the pancakes relatively small, as I find they hold together better that way. When cooked garnish with REAL maple syrup – no artificial syrup allowed :).