Hello, hello! Valentine’s Day is only 2 weeks away so you might not want to skimp on the odd indulgence…..and why should you? I find the combination of pink and pancakes the food of love, so I thought these pink Valentines pancakes would be delicious for a Valentine’s breakfast, or a little “us” time. The question is though, do you love someone enough to give it away?
These Valentines pancakes are easy to make and quick to cook. I used buckwheat flour, but you could try plain whole wheat flour, quinoa flour or oats flour. If you are wondering how I achieved the pink colour the secret ingredient is ….beetroot. I know, not everybody likes beetroot, but you would be surprised how beautifully it works in this recipe and the colour it gives to the final pancake is just amazing. And you can’t taste the beetroot at all, I swear! 🙂 A couple more ingredients I used were Coconut Merchant coconut syrup and toasted coconut chips, which they kindly sent to me to test and taste.
1/2 cup beetroot puree
1 cup buckwheat flour
1 tsp baking powder
1 cup unsweetened almond milk or any other milk
1 – 2 tsp vanilla extract
1 tsp cinnamon
1 tbsp rice syrup or any other liquid sweetener (optional)
pinch of salt
coconut oil for frying
The delicious coconut syrup from Coconut Merchant and equally lovely toasted coconut chips from Coconut Merchant.
Get a blender or a food processor and make beetroot puree by blending your cooked betroot. Next add milk and blend. Stir in flour, baking powder and the rest of the ingredients and blend until thick and smooth. Heat a large, heavy based, lightly oiled (with coconut oil) pan. Using 1/4 cup of batter for each pancake, cook 2-3 pancakes at a time. Cook for 2-3 minutes on each side or until slightly brown. Keep warm while you cook the remaining pancakes. To serve, place your desired amount of pancakes on a warm plate and top with toasted coconut chips and generous drizzle of coconut syrup. Devour!
Happy Valentines my lovely readers, I hope you have a wonderful time with your loved ones