Red Velvet Pancakes
These pancakes taste like dessert even though they have hidden veggies!
Servings 6
Calories 444kcal
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!
Notes
*Nutrition facts are an estimate and may vary.