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.
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.