Red Velvet Pancakes
Ingredients
Pancakes
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/2 cup pureed cooked beets* (more for more color)
- 1 1/4 cups coconut milk
- 2 tsp pure vanilla extract
- 3-5 drops liquid stevia
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1 small banana
- 1/2 cup cacao
Cream
- 1 cup full fat coconut milk chilled until very cold (only the thick part from the top of the can)
- 2 tsp pure vanilla extract
- 1/3 cup powdered sugar
- 1/3 cup Vegan Cream Cheese
- coconut oil for cooking pancakes
- 2 cups fresh berries for serving
- maple syrup for serving
Instructions
- Roast beet in the oven on 350 degrees wrapped in aluminum foil for 35-40 minutes. In a food processor combine the roasted beets, banana, coconut milk, stevia, and vanilla extract. Add to the bowl with the dry ingredients (sea salt, baking powder, cacao, and flower)
- To make coconut cream, chill a medium bowl and beaters in the freezer until very cold. Place coconut cream in the chilled bowl and beat until stiff peaks, about 1-2 minutes. Add powdered sugar and vanilla and beat until combined. Set aside in the fridge to keep cold.
- To cook pancakes, heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom. Once hot, add the batter in 1/4 cup amounts. Cook each for about 2-3 minutes on each side until lightly brown.
- Serve with chilled coconut cream, fresh berries and maple syrup if desired!