Pink Pancakes! Vegan and Gluten-Free
These Pink Pancakes are perfect for Valentine’s Day brunch or Christmas morning! I mean, look at that color 😊 And they couldn’t be easier to make, since they’re made in a blender. Serve them with butter and maple syrup, and perhaps a dusting of cocoa powder for something sweet and elegant. Or try my savory version with slices of avocado, wedges of blood orange or grapefruit, and a drizzle of tahini. You could even pack the savory ones for lunch and eat them at room temperature…yum!
Serves: 2 (2 plate-size pancakes or 9 silver-dollars)
Prep time: 5 minutes
Cooking time: 5 minutes
What (your ingredients):
1 cup rolled oats
1 cup plant milk
1 cup roughly cubed beet (raw, not cooked)
½ teaspoon baking powder
Pinch of salt
Coconut oil for cooking
Savory toppings: avocado slices, blood orange or grapefruit sections, drizzle of tahini, freshly ground pepper
Sweet toppings: butter, maple syrup, a dusting of cocoa powder
How (your directions):
In a high-speed blender, add oats, plant milk, cubed beet, baking powder, and salt. Blend until smooth.
In a large skillet, heat coconut oil over medium heat. Pour pancake mix into whatever size you prefer.
Once the sides are cooked and the tops are bubbling, flip the pancakes.
Allow to cook on the second side for 3 more minutes.
Serve immediately with your favorite sweet or savory toppings!
Why (the science): Beets contain the pigment betalain, which is considered a potent antioxidant which fights inflammation and oxidative stress.