Pancakes
Pancakes
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Red Velvet Heart Pancakes

Red Velvet Heart Pancakes
Level
Easy
Prep: 
15 min
Cook 
5 min
Servings
4 servings, 3 pancakes per serving
  • 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.
Key Ingredients
A squeeze bottle with a blue cap with the La Lechera logo beside a pile of fruit drizzled with sweetened condensed milk.
LA LECHERA®
Condensed Milk
Sweetened Condensed Milk Squeeze Bottle 11.8 oz
11.8 oz. Squeeze Bottle

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup beet juice
  • 1/3 cup fat free milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Coconut oil for skillet
  • Nonstick cooking spray for molds
  • 3 tablespoons NESTLÉ LA LECHERA Sweetened Condensed Milk (squeezable bottle)

Make It

Step 1
Combine flour, cocoa, sugar, baking powder, baking soda and salt in large bowl.
Step 2
Whisk beet juice, milk, egg and vanilla extract in a small bowl. Add to flour mixture; stir to combine.
Step 3
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.

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