Favorite Buttermilk Pancakes or Plant-based Pancakes… with a twist 

I’m a little late for Valentine’s Day planning. Most of you probably have your dinner planned. I had a nice menu prepared in my head, but ran out of time in my day. So I turned to our family’s favorite “busy day” supper; pancakes. 

Only we wanted red heart pancakes. Did you know puréed beets turn Pancakes a beautiful red and the children (and adults) will never guess they’re eating vegetables! 

Without further ado, here’s my all-time favorite pancake recipe with buttermilk and vegan options. 

Pancakes

1 cup flour (I often use whole wheat)

2 Tablespoons sugar (can use Sucanat, raw sugar, or maple syrup)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoons oil (this is where I use puréed beets)

1 cup buttermilk (can use plant milk)

1 egg (or one tablespoon flax meal with 2 Tablespoons water. 

Add a little extra puréed beets if you want them brighter. 

Method: Mix and pour batter on griddle. Turn once. 

Topping options are endless! Strawberries, chocolate chips, whipped cream or coconut cream, nuts, sprinkles, etc.




Enjoy. 

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