Somewhat hilariously, I’ve noted that for the last three months (today now included), we’ve done pancakes for brunch at the end of the month, pretty much always on my insistence. Is my subconscious eager to start a pancake trend?
On the plus side (well there really isn’t a downside), pancakes are wonderful templates for any sort of brunchy experimentation, so when Michael got his head set on the idea of incorporating beets into our brunch (a brunch beet debut, I might add), I took that idea and went to pancake town with it.
Except I wanted different colors of pancakes (pink and brown), and I wanted hearts. Don’t ask why, I just woke up this morning feeling like this:
Sometimes you just need to be all chibi.
Beet Love Pancakes (Now in Two Colors!)
1 cup all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1 1/4 cup non-dairy milk
1/2 cup cooked, mashed beets*
2 teaspoons sweetener (agave, sugar, etc)
2 teaspoons neutral oil
1 teaspoon vanilla extract
2 tablespoon cocoa powder
Coconut oil, for frying
*Boil whole beets with their skin on until fork-tender, 45 minutes or so depending on their size. Rinse them in cold water and rub off the skin with your thumbs (this should be super easy), and mash ’em well.
1. In a large bowl, combine the flour, baking powder and salt. In a separate smaller bowl, combine the milk, mashed beets, sweetener, oil, and vanilla, stirring until combined. Add the wet ingredients to the dry and mix until just combined – don’t overmix. Separate the batter into two bowls (you can reuse the liquid ingredient bowl, just give it a quick clean), and stir in the cocoa powder into one bowl.
2. In your happiest pancake pan, heat a little coconut oil over medium-low heat. Pour into desired pancake shapes, and fry until golden on both sides (3-4 minutes per side).
Serve with fruit and maple syrup and all your favorite pancake toppings. Bask in beet love. Live happily ever after.
Since you can use all kinds of fruit and veggie purees in pancakes and other dessert-y things, I knew beets would work well – especially because a little while ago there was that whole “chocolate beet cake” thing going around the interwebz. Does anyone remember that? That was a Pinterest hot topic for sure, and I still need to give it a go. But pancakes are easier.
It was really fun to have a couple different flavors of pancake to bite into – the normal and happy pink ones, and the deep-colored cocoa ones, all topped with berry syrup and fresh banana slices. Michael served his syrup in a shot glass because he’s classy like that, and had the foresight to prepare a hibiscus beverage and really get the most out of the pink-red-purple breakfast theme.
I can’t tell you any more details about the drink except that it has hibiscus in it, and Michael is silent on the matter, being passed out as he is since the hour is late. That’s okay though – people have to work, I get it. Oh, but not me – I get to enjoy a week of no school, which means I can be all rebellious and stay up until midnight reading and blogging. Yeah, total badass, I know.
Oh, and just because I can’t contain my excitement – Sunday brunch won’t be a solo affair next week. 🙂 I can’t wait to catch up with you all now that I have some free time again … for a couple more days, anyway, until Michael shows up. Take care!