A few weeks ago in mid-January, I was scrolling through Foodgawker as I always do, and I noticed that people had already started posting Valentine’s Day recipes, and I was pretty confused – it wasn’t even February yet! Well, now that it’s actually February, here’s a “Valentine’s Day”-inspired recipe, because you can’t go wrong with pink food on Valentine’s! Not to mention – gluten-free, sugar-free, and oil-free pink!
Might I add that you don’t need to have a significant other or a Valentine to make these? Yeah, yeah, Valentine’s is usually about those you love romantically, but that doesn’t mean that love stops there. Make these to show your appreciation for your mother, your father, your brother, or even for yourself, because you should love yourself no matter what. There will always be times where you get down and feel like you aren’t worthy and capable of achieving the expectations that society throws at you, and your mind may automatically begin to close out all the things you love about yourself until you feel worthless. Times like that, take a break from the world and recall all the amazing things you’ve achieved in life and kind things you’ve done, no matter whether it was winning a race or taking the time to donate a little to a charity you support. All of those moments, added up, will be infinite. Thus, your love for yourself should be just that – infinite.
With all that deep life talk aside, let’s just appreciate these pancakes.
These pancakes are quite fluffy and the beetroot flavor isn’t evident at all (good for those who don’t like beetroot – if you do, I guess you could add in double the amount of beetroot and see how that goes…). If you have a heart-shaped cookie cutter or egg-shaper, that would just bring these to the next level and make them look so gorgeous. Plus, I wouldn’t omit the melted chocolate, because that just contributes so much to the appearance, flavor, and Valentine-feel. As for fruit, chocolate-dipped strawberries or raspberries would be beautiful as well if you’re short on cherries!
Oh, and may I also add that these photos were taken nearly a year ago? Obviously, my photography and editing have come a long way, but this recipe is too good not to share. Plus, I’m quite happy with this gif:
Red Velvet Beetroot Pancakes
Adapted from Dessert With Benefits
Makes 6-10, depending on size
- 1/3 cup coconut flour
- 1 tablespoon raw cacao powder
- 2 teaspoons powdered stevia
- 1 teaspoon baking powder
- Pinch of salt
- 3/4 cup beetroot purée*
- 2 large eggs
- 3/4 cup milk of choice
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- Melted chocolate/fresh fruit, for serving (optional, but recommended)
*To make the beetroot purée, stick the beetroots (unpeeled) in a big pot of boiling water until they’re soft, peel them, and purée them in a food processor. Use leftovers for any of these recipes calling for beetroot purée.
- In a small bowl, whisk together the coconut flour, cocoa powder, stevia, baking powder, and salt
- In a large mixing bowl, whisk together the beetroot purée and eggs, before whisking in the milk of choice, vanilla extract, and vinegar
- Heat a pancake pan or a relatively flat saucepan over medium heat. Spray with oil and spoon about 1/4-1/3 cup of mixture onto the pan, spreading them into circles. Cook until the edges are dry and the surface is slightly dry. The pancakes take longer to cook than regular pancakes, so about 3-5 minutes.
- Flip and cook for about a minute on the other side, before flipping out onto a plate. Continue to cook the batter until all of it is used up.
- Stack them up, top with melted chocolate and fresh fruit, and serve!