Pink Pancakes

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Pink Pancakes

Published on August 14, 2015 | By |
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Adapted from Good to the Grain by Kim Boyce.  

This recipe calls for beet puree – which has the consistency of applesauce.  If you have a high-speed blender like a Vitamix, you can skip the first step of roasting the beets and just scrub and quarter them, then toss in the blender with a bit of water or almond milk to get things moving.  If you don’t have a high-speed blender be sure to allow time to roast the beets (about 45 minutes).  This part can be done well in advance.

I usually 1 1/2 or double the recipe to ensure that there are leftovers, as they make a great quick breakfast – just pop in the toaster and go!

Ingredients

  • 2 small beets (or 1 medium)
  • 1/2 cup quinoa flour
  • 3/4 cup gluten-free AP flour
  • 1/4 cup almond meal
  • 1/2 cup whole wheat or Kamut flour
  • 3/4 tsp xanthan gum
  • 3 TBSP coconut sugar
  • 1 TBSP baking powder
  • 3/4 tsp fine sea salt
  • 1 1/2 cups milk (I use almond but any milk will do)
  • 1/3 cup plain yogurt
  • 3 TBSP coconut oil, melted to liquid form
  • 1 large egg

Instructions

  • 1. Preheat the oven to 400ºF. Scrub the beets and pat dry. Wrap individually in a piece of foil and place on a baking sheet. Make sure you've covered the beets thoroughly, as the juice will leak onto your baking sheet and create a sticky mess if there are gaps in the foil. Roast until tender - about 45 minutes, more or less, depending on the size of your beets (you can test by opening up the foil and piercing the beet with a knife - if it slides through easily, they're done). Open the foil and let cool, then peel (once roasted, this is easy - just rub a paper towel around the beet; the skin will slip right off). Cut the peeled beet in quarters, then puree in a food processor or blender until smooth. You will need a generous 1/2 cup of puree for the recipe. NOTE: if you have a high-speed blender (like Vitamix) you don't need to roast the beets first. Simply scrub and quarter the beets and blend with a little water or milk. I don't even peel my beets, assuming they're organic - if not organic definitely peel first.
  • 2. Mix the flours, almond meal, baking powder, xanthan gum, salt and coconut sugar in a large bowl.
  • 3. In another bowl, whisk together the milk, yogurt, beet puree, egg and coconut oil until smooth. Gently mix the wet ingredients into the dry ingredients. The batter should have the consistency of pudding and be bright fuchsia in color.
  • 4. Heat a large cast iron skillet or griddle over medium heat until very hot. Rub the pan generously with coconut butter; this is the key to the crisp buttery edges that we love. Dollop 1/4-cup mounds of batter onto the pan. Once bubbles have begun to form all over the top side of the pancake, flip it over and cook until the bottom is dark golden-brown. Repeat until all of the batter is used, adding more coconut oil to the pan as needed.
  • 5. Serve immediately, with maple syrup, or good extra virgin olive oil (that's how we roll!) Any leftovers can be refrigerated or frozen, and reheated in a toaster.
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