Red Velvet Pancakes
When I found out I had Hashimoto’s, I had food sensitivity testing done because I didn’t know about AIP at the time and I was overwhelmed with trying to figure out what was bothering me myself. My results came back with so many sensitivities! I could hardly eat anything for a long time. I had never eaten beets before and was scared to try them because they sounded disgusting. But, since I could hardly eat anything and still needed to get a variety of foods in me, I tried them and immediately fell in love!
I started making all kinds of things with beets, but mainly desserts. I would toss them in coconut oil and cinnamon and roast them a few times a week because they were my favorite snack. I can eat more foods now, but beets are still one of my favorites and I’m always trying to think up new things to do with them.
I feel like good pancake recipes that are AIP compliant are very limited. I have found one that I make occasionally that is pretty good. But, it’s always hard to reinvent baked goods to be AIP compliant while keeping a similar taste and texture to the “real” thing. I pride myself in trying to come up with good substitutions for the foods it seems most AIPers miss the most.
So, one Saturday morning, I decided I wanted to make something with the beets I had in the fridge. Since it was breakfast time, pancakes sounded good. That is how I came up with these red velvet pancakes. They are very easy to make. You can even roast the beets ahead of time and refrigerate them to save some time.
Kids love these pancakes and will never know there are veggies in them! If you have little ones, you can even make them into fun shapes to make them even more appealing. You can also shape them into hearts for a perfect Valentine’s Day breakfast (or breakfast for dinner)!
This recipe was shared on the Phoenix Helix Paleo AIP Recipe Roundtable #254.
Red Velvet Pancakes
Ingredients
Red Velvet Pancakes
- 1 Bunch Beets About 3-4
- 1 Tbsp Coconut Oil Melted
- 1 1/2 Cups Cassava flour
- 1/2 Tsp Cream of tartar
- 1/4 Tsp Baking soda
- 1 Tsp Vanilla powder
- 1 Tsp Cinnamon
- 2 Tbsp Toasted carob powder
- 3 Tbsp Coconut sugar
- 2 Cups Coconut milk
- 1 Tbsp Gelatin
- 1/4 Cup Water
- 1 Tbsp Apple cider vinegar
Maple Coconut Butter Glaze
- 1/2 cup Coconut butter
- 3 Tbsp Coconut Milk
- 2 Tbsp Pure maple syrup
- 1/2 Tsp Vanilla powder
Instructions
Red Velvet Pancakes
- Preheat oven to 400F.
- Peel and dice beets.
- Toss beets in melted coconut oil on a baking sheet. Bake in preheated oven for 30 minutes.
- Allow beets to cool while you mix up the dry ingredients.
- Add cassava flour, cream of tartar, baking soda, vanilla powder, cinnamon, carob and coconut sugar to a large bowl and whisk until well mixed.
- Add beets and coconut milk to blender and purée until smooth.
- Pour beet mixture into dry ingredients and mix well.
- To make gelatin egg, add water to small saucepan. Then, slowly sprinkle gelatin in a thin layer over the water.
- Let bloom for 2 minutes (do not turn on heat yet)
- Turn heat to medium-low and melt gelatin for 3 minutes.
- Remove from stove and whisk briskly until foamy.
- Add gelatin egg to beet mixture and mix well.
- Add apple cider vinegar to mixture and stir.
- Preheat skillet over medium-low heat.
- Once pan is hot, add 1 teaspoon of coconut oil and allow to melt.
- Add a heaping Tablespoon full of batter to skillet for each pancake. Cook 2-3 minutes on each side. (They will not bubble like regular pancakes, but the edges will start getting darker when it’s time to flip.)
Maple Coconut Butter Glaze (optional)
- Add all glaze ingredients to a small saucepan and cook on low heat, stirring until coconut butter is melted and smooth.
- Drizzle over pancakes and enjoy!
2 Comments
Jennifer
Yum! These are so pretty and look delicious. Happy Valentine’s Day!
Jacqueline Martin
Thank you so much! Happy Valentine’s Day!