I’m not normally a big fan of the holiday of lovers, but what I’m about to show you is going to make your heart skip a BEET. I’m so excited I can’t even wait- let’s dig in to the Valentine’s Day Heart Beet Pancakes!
“YOU ROCK” “HUG ME” “BE MINE” “LET’S KISS”… Gross. Candy hearts and all things pink have never been at the top of my February priorities. Call me a Valentine’s Scrooge, but it just seems so tacky and not heart-felt.
Negative Natalie thoughts aside, I now like to take this certain saint’s day to make sure I remind my man how much I love him. I won’t get sappy but, John, I love you. Thank you for being you and waiting forever to eat pancakes because I spend so much time getting THE shot of them.
Guys, my heart is BEETing out of control! I succeeded at vegan pancakes! Finally! AND they’re heart shaped. AND they are packed full of vegetables. Say whatttt?!
I wanted to make pink-colored pancakes for the holiday but sure wasn’t about to dump a bunch of toxic red food coloring into my batter. I worked from a few pumpkin- based recipes as inspiration, swapped in cooked beets, and came up with a perfectly RED batter. However, I was so sad when I cooked them, because the red fades big time… Not to worry. Nothing a little chocolate sauce can’t fix. 🙂
Now you may think, “I just like my pancakes classic with a little syrup.” You are wrong. You are very wrong. It’s ok, you just don’t know it yet. You NEED the sauces. The yogurt is sweet and tangy and almost cream-cheesy. And the chocolate… Well. You know.
I won’t pretend that this is a super-healthy, detox-smoothie, post-workout, kale-touting recipe. It’s pancakes with chocolate… But it is completely free of animal products (aka zero cholesterol), contains over a full serving of vegetables, and is a great once-in-a-while treat! So make your honey’s (or your own) heart skip a BEET and whip up these Heart Beet Pancakes!
Vegan pancakes, colored red with a full serving of veggies, drizzled in delicious sauces. This Valentine’s recipe is sure to make your heart skip a BEET!!
- 2 cups flour
- 1 Tbs. baking powder
- ½ tsp. baking soda
- 1 Tbs. sugar (I used coconut sugar)
- ½ tsp. salt
- ¾ cup beet puree*
- 1 tsp. vanilla extract
- 1 ½ cup non-dairy milk + 1 Tbs. lemon
- 2 Tbs. oil
- 2 Tbs. plain non-dairy yogurt
- 1 Tbs. lemon juice
- 1 Tbs. maple syrup
- ¼ cup chocolate chips
- 1 Tbs. non-dairy milk
- To make pancakes: Preheat oven to 250F. Combine milk and lemon juice in a small bowl, set aside.
- In a large bowl, whisk together all of the dry ingredients, flour through salt. In a separate bowl, whisk together the wet ingredients (including milk). Make a well in the center of the dry ingredients and add the wet. Stir slowly and gently until just combined. Do NOT over-mix, a few lumps are fine.
- Place a nonstick skillet over medium high heat and allow it to heat while the batter rests. For heart-shaped pancakes, lightly oil the sides of a large cookie cutter and set in pan. Fill the shape about half full and allow to cook until bubbles appear, about 4 minutes. Carefully remove the cookie cutter, flip, and cook another 3 minutes. Alternatively, you can cook these free form in any shape you like! Keep warm in the oven until ready to serve. Drizzle with sauce and/or syrup and enjoy!
- To make the sauces: Combine all the ingredients for the yogurt sauce until smooth. You may need to add a bit of vanilla protein powder or powdered sugar if it’s too thin. In a small bowl, heat the chocolate chips and milk in the microwave in 5- or 10-second increments, stirring between, until smooth- no more than 30 seconds.
To make beet puree: Clean one or two beets, wrap with tin foil, and roast at 400F for about an hour. Allow to cool completely (overnight is best), remove skins, and puree in a blender until completely smooth.