Happy LOVE day everyone! I absolutely love Valentine’s day! Not because I rush out and buy all the chocolates, flowers and red frilly cards I can find, but because this is a day that is truly about celebrating love. So whether you’re single or attached there are so many reasons to celebrate! And to help you celebrate, I’ve concocted a tasty and healthy treat to make for either yourself or your sweetheart on this Valentine’s day – heat up your skillets, and try these gluten-free red velvet pancakes with beets.
I had fun playing around making heart-shaped pancakes, and then even subliminally putting hearts into regular shaped pancakes. I used a cheap ketchup squeeze bottle I picked up at a kitchen gadget store for $0.98 to easily and precisely add the red velvet pancake batter to the pan in the heart shapes that I wanted.
And what’s a Valentine’s Day and cooking experiment in the kitchen without some fun love-filled songs. Songza is my go-to for cooking tunes, and I danced my butt off to at playlist called Baby Love while making these pancakes.
When I was playing around in the kitchen with this recipe I actually used two different pancake batter recipes – one with the beets and one without (I’ve included the recipes for both below). I hoped that by using two I would see some real contrast between the red and white batters with the heart designs. This is totally unnecessary and was just for my own fun. But feel free to try this out yourself! I think next time I do this, I will pick up a second squeeze bottle to give myself full control using both batters.A couple of days ago I had been digging around in the depths of our freezer and pulled out a bag of frozen strawberries that Erik and I had picked, cleaned and froze on the first day of summer last year. I thawed these out and hoped to use them over the next few days in smoothies, but they also topped these pancakes perfectly. As much as I love fresh strawberries, I almost love thawed frozen strawberries even more – especially when they were frozen at the peak of their ripeness in summer. They go all syrupy, and there’s no need to add anything extra to make a delicious strawberry topping that can be used on yogurt or oatmeal, in smoothies, or on pancakes!
Another tip to make this recipe go well is that I cooked the beets ahead of time. Every so often when we have beets in the house, I will cook a few beets at a time on the stove, then peel them and keep them in the fridge to use in salads throughout the week. I cooked the beets used in these pancakes two nights ago, and having them ready to just pop in this recipe was really handy, since they can take so bloody long to cook!
I would also recommend using either a high-speed blender or a food processor to combine all the ingredients as this will help you get a nice smooth consistency, and can also be a lot easier than trying to hand-mash beets.
Enjoy & don’t forget to share the love on this special day!
Gluten-Free, Grain-Free Pancakes 2 Ways
- 3 large organic eggs
- 1 ripe banana
- 1/2 C chopped, cooked and peeled beet (cold or room temp)
- 1 tsp vanilla
- 1/4 C coconut flour
- 3 Tbs raw cocoa powder
- 1/8 tsp sea salt
- 1 tsp baking soda
- 1/4 C coconut milk
- I would recommend cooking the beets ahead of time, or use leftover beets from a previous meal
- Add all ingredients to a high powered blender or a food processor.
- Pulse slowly to help break apart ingredients, and then process or blend on medium - high speeds
- Scrape down the sides of the blender or bowl as necessary.
- Continue to combine all ingredients until the batter is smooth and there are no more lumps.
- Heat a skillet or ceramic pan on the stove to medium heat.
- Add the pancake batter about 1/4 cup at a time.
- Cook on the first side about 3-5 minutes before flipping and finishing cooking for 1 more minute.
- Serve right away with butter, coconut butter and your choice of fruit topping.
- You can store left overs in the fridge for up to 2 days. These make a great grab-and-go snack - just add some nut butter!
- 2 ripe bananas
- 4 large eggs
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/3 C coconut flour
- All ingredients to a high-speed blender or food processor
- Process on high until all ingredients are combined and the batter is a smooth consistency with no lumps.
- If using a food processor, you may need to stop once or twice to scrape down the walls.
- Beat the eggs on high using a hand or stand mixer until the eggs are nice and frothy.
- In a separate bowl, mash ripe bananas with a fork.
- Add all the remaining ingredients to the bowl with the eggs one at a time and starting with the bananas. Continue to blend with the mixer to incorporate lots of air, and until all the ingredients are combined.
- Heat your griddle or ceramic pan to medium or medium-low, and drop 1/4 cup of batter into the pan at a time.
- Allow to cook for 3-4 minutes, or until the bottom is brown and edges are firm.
- Carefully flip each pancake, and cook the other side for 2-3 minutes or until the pancake is cooked all the way through.