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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.
Original reipce makes 2 dozen Change Servings
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.
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.
|Calories from Fat||30|
|Total Fat 3g||5%|
|Saturated Fat 1.5g||7%|
|Total Carbohydrate 43g||14%|
|Dietary Fiber 2g||7%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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