Beets and berries are powerful ingredients with beautiful rich colors. Cooking with such vivid colors sparks the passions in me and make me come alive. The red pigment of the beet is actually a potent phytonutrient called betanin, which has been show to have detoxifying, anti-inflammatory, and antioxidant properties. Beet pancakes are beautiful for a Valentine’s Day breakfast or for an antioxidant-rich breakfast any day of the year.
1 cup almond flour
1 cup whole wheat flour
1 teaspoon baking powder
2 tablespoon coconut sugar
1 1/4 cup almond milk
2 tablespoons coconut oil for oiling the pan
dried coconut flakes
Cut the beets and roast them in the oven at 350 degrees (this can be done in advance to speed up the recipe). Toss the roasted beets and all the other ingredients except the coconut oil in the blender until everything is mixed. Heat a sauté pan or griddle over medium heat and add a bit of the coconut oil to keep the pancakes from sticking. Make the pancakes as usual, adding 1/3 cup of the batter and flipping once the pancake bubbles.
To make heart-shaped pancakes, spread some coconut oil along the insides of a heart-shaped cookie cutter. Put the cookie cutter in the pan and pour the batter into it. When it is time to flip the heart-shaped pancake, press down on the cookie cutter, so the shape is exact then pull the cookie cutter out and flip the pancake as you normally would. (Protect your fingers with a towel or napkin.)
Top with maple syrup, fresh berries, coconut flakes, and pistachios. Or with yogurt or freshly whipped cream.