Wake up to these beet infused pancakes for a sweet start to your day

Beet Pancakes

Why are these pancakes pink?

They’re made from our blend of beet and gluten-free flour! That's right, beets. Our small baking mix contains about 3 cups of fresh beet pulp, packing these pancakes with extra fiber and nutrients. Plus, the natural sweetness of beets gives an extra-delicious flavor kick, and makes them pretty photogenic.

 

Instructions

 

Prepare a vegan egg:

  • 2 tbs of psyllium, flax or chia seeds
  • 4 tbsp water or vegan milk
  • Let sit for 5-10 minutes until a gelatinous texture is formed

Meanwhile, 

Add:

  • 2 tbsp of melted coconut oil
  • Vegan egg replacement from above
  • 2 cups of vegan milk - add slowly, stirring to mix with the dry ingredients. Add more milk if needed,  or as much as it takes to get a pourable consistency with the batter.

Optional add-ins: vanilla extract and cinnamon for flavor

* Be sure to stir until all of the ingredients are evenly combined! Depending on how thin you like your pancakes, you can add more milk. * 

Last,

Heat up oil in a skillet and spread it evenly throughout. Once hot, pour pancake mixture in whatever size pancake you like.

Cook and flip until desired level of gooeyness or crispness. Serve with a drizzle of your favorite sweetener. We recommend a drizzle of agave, Frost’d vanilla bean frosting, cinnamon and coconut flakes! Enjoy!