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–+ servings

Pancakes for your Valentine

Print Recipe
Beets make these pancakes the perfect color for Valentine's day!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 130
Author Kim

Ingredients

  • 1/4 cup beet puree to make beet puree- roast a small beet (wrapped in foil for 60 mins at 400 F and then puree in a food processor)
  • 1/2 cup cottage cheese yogurt would probably work too
  • 3/4 cup unsweetened vanilla almond milk any milk or water will work
  • 2 tsp pure vanilla extract
  • 1 heaping tsp cinnamon
  • 1 tablespoon pure honey local, if possible (optional)
  • 1 cup pancake mix I use Kodiak Cake Mix.
  • Toppings; such as fruit maple syrup, and powdered sugar

Instructions

  • Heat a griddle or large skillet over medium to high heat and spray with natural cooking spray.
  • Combine the first six ingredients; beet puree through honey (if using) in a large bowl.
  • Stir in the pancake mix.
  • Drop desired size spoonfuls of batter onto skillet. To make a heart-shaped pancake, I used a large heart cookie cutter. I put the cookie cutter down on the skillet and spooned the batter into the cookie cutter and then removed the cookie cutter to finish cooking the pancakes (a few minutes on each side).
  • Top with desired toppings.

Notes

Pancakes freeze well so double the recipe to pack some away for another day.

Nutrition

Calories: 130kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 315mg | Potassium: 128mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 1mg