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Red Velvet Heart Pancakes

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These adorable heart-shaped pancakes are perfect for waking up your Valentine. And even better is the fact that they are all-naturally colored and sweetened with beet juice.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 4 servings, 3 pancakes per serving


Original reipce makes 2 dozen Change Servings

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COMBINE flour, cocoa, sugar, baking powder, baking soda and salt in large bowl.

WHISK beet juice, milk, egg and vanilla extract in a small bowl. Add to flour mixture; stir to combine.

HEAT nonstick skillet or griddle over medium-low heat. Brush with a little coconut oil. If using pancake molds, be sure to coat with a little nonstick cooking spray so the pancakes don’t stick. Place molds into skillet; pour about 3 tablespoons of batter into molds (or directly onto skillet if you aren’t using molds). Cook for 2 to 2 1/2 minutes or until bubbles start to form on top. Gently lift and remove molds; flip and cook for 1 to 2 minutes or until bottom is lightly browned. Drizzle about 2 teaspoons of sweetened condensed milk over pancakes. Serve with your favorite toppings, if desired.

Cook’s Tips:
Fresh beet juice can be found in the produce section of your supermarket. If you would like a redder color a few drops of red food coloring can be added to the batter.

To keep pancakes warm, heat oven to 225° F. Place a wire cooling rack on a baking sheet then place the pancakes in a single layer on the rack as you make them.

Nutrition Facts

Amount Per Serving
Servings: 4 servings, 3 pancakes per serving
Calories 230
Calories from Fat 30
%Daily Value*
Total Fat 3g 5%
Saturated Fat 1.5g 7%
Cholesterol 55mg 19%
Sodium 670mg 28%
Total Carbohydrate 43g 14%
Dietary Fiber 2g 7%
Sugars 16g
Protein 7g
Vitamin A 2%
Vitamin C 2%
Calcium 15%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
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