All Natural Red Velvet Pancakes
12 Servings
30 Minutes
Easy
Directions:
- Combine all the dry ingredients in a large bowl. Set aside.
- Blend the cooked beets and canola oil until smooth. In a separate bowl combine the beet puree, milk, coconut sugar, vinegar, egg and vanilla extract.
- Pour the wet ingredients into the dry and mix. Do not over mix--batter should be thick and slightly lumpy.
- Heat a nonstick pan to a medium low heat. Lightly brush the pan with canola oil. Ladle about ¼ cup of the batter into the center of the pan cook for 1-2 min per side. (Cooking Tip: Flip the pancake when you see the edges pull away from the pan and little bubbles start to form in the center.)
- Serve warm with the crème cheese glaze or maple syrup.
- To make the cream cheese glaze blend all of the ingredients in a blender until smooth. Serve over the warm pancakes. Enjoy!
Equipment:
Measuring CupsMeasuring Spoons
Mixing Bowls
Nonstick Pan
Blender
Ingredients:
- 2 cups All Purpose Flour
- 3 tablespoons Cocoa Powder
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Cooked Red Beets
- 2 tablespoons Canola or Grape Seed Oil
- 1 cup Almond Milk
- ½ cup Coconut Sugar or Granulated Sugar
- 1 tablespoon Distilled White Vinegar
- 1 Large Egg
- 1 tablespoon Vanilla Extract
Cream Cheese Glaze:
- ½ cup Softened Cream Cheese
- 3 tablespoons Softened Butter
- 1 cup Powdered Sugar
- 3 tablespoons Almond Milk
- 1 tablespoon Vanilla Extract
