50 Shades of Red Velvet Pancakes
It's February and you've probably already had an overdose of red and pink, heart-shaped everything, with some juicy, cliche, lovey-dovey quote on it. I know I did. Well, maybe not enough to not try making these healthy red velvet pancakes, just perfect for V-Day! They're so good, you just might not want to share...
50 Shades of Red Velvet Pancakes
Ingredients
- 1/2 cup roasted red beet puree* (cooled to room temp.)
- 2 large organic eggs
- 6 tbsp unsweetened almond milk ( I used vanilla-almond milk)
- 1 1/2 tbsp powdered stevia (or sweetener)
-1 tsp vanilla extract
-1 tsp coconut oil
-1 tsp white vinegar
- 1/4 cup coconut flour
- 3 tbsp cocoa powder (unsweetened)
- 1 tsp baking powder
- pinch of salt
* I made the beet root puree the night before. It's very easy! Preheat the oven at 200 degrees (Celsius), pick 3 fist-sized beets and gently clean them as best as you can, pack them in aluminium foil, place them in a pan and cook them for about 60 min. When they are nice and tender peel the skin off, roughly chop them and blend everything into a puree. Done!
50 Shades of Red Velvet Pancakes
Instructions
1. In a large bowl whisk together the beet puree and eggs.
2. Add the almond milk, sweetener, vanilla extract, coconut oil and vinegar.
3. In a small bowl, mix the coconut flour, cocoa powder, baking powder and salt. Transfer everything into the big bowl and incorporate as well as possible (leaving no lumps behind).
4. Place a pan on medium low heat, add some cooking spray and spoon in the batter, making a circular movement. Cook for about 2-3 minutes on one side and another minute after flipping.
5. Top off with light whip cream and chocolate chips..... and dig in to your very own, decadent, delicious, 50 Shades of Red Velvet Pancakes!
** These babies are sugar free, gluten free, low carb, low fat, high finer and high protein, and most of all guilt free and deliciously addictive.
Have you ever tried a healthy red velvet recipe before? What will you be whipping up this February?
