Is anyone tired of my pancake recipes? Sorry, it probably won’t stop. I don’t know why. I just can’t help it. There are too many combinations to try! Maybe I should publish a cookbook dedicated to vegan pancakes. Would anyone even buy that?
I made these pancakes last week because I was starving before I got out of bed and was thinking about what to make for breakfast. I’ve been seeing all these recipes pop-up for beet pancakes. I’ve experimented with beets, but never in a pancake. We happened to have some leftover shredded beets I needed to use so I decided to try it out.
The combination I used really meshed well together. I was actually surprised they turned out as well as they did. They could be considered a treat, but I would like to make a case that they are a healthier option for a treat. Once again, I decided to leave out sugar and oil for these lovely breakfast cakes.
As for my Valentine’s Day plans, it’s going to be a busy one. I’m attending a mini writer’s talk for most of the day. I’m really looking forward to some things I can learn that will help me with my book. I’m going with a friend that told me about the talk. She’s already a published writer and working on her next book! Afterwards, I get to enjoy a special Valentine’s dinner out with papa tummy thanks to my mother-in-law for offering to keep little tummy a while longer after the writer’s talk. I’m super excited to try a new restaurant. We’re going to Govinda’s Garden, a vegetarian cafe with a lot of vegan options and a buffet! Hmmm, a pregnant lady at a buffet with multiple vegan options… I’m going to get my eat on!
I hope everyone else has a lovely weekend. Whether you love or hate Valentine’s day, or if you think it’s a bullshit holiday, or if you don’t acknowledge it at all. I still hope you have a lovely weekend and please do enjoy these pancakes while you’re at it.
Carob Beet Pancakes
vegan, soy-free, nut-free, sugar-free, oil-free, gluten-free option*
yields about 12 pancakes
- 1 1/2 cups old-fashioned oats (*use gluten-free)
- 1/4 cup chia seeds
- 3/4 cup whole wheat pastry flour (*use gluten-free baking mix)
- 1/4 cup carob powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 3/4 cup nondairy milk
- 1/2 cup shredded beets
- 1 ripe banana
- 1 tablespoon Blackstrap molasses
- coconut oil
- In a food processor or blender combine oats and chia seeds. Blend until it becomes a coarse flour. Empty into a large bowl and mix with other dry ingredients.
- In the same blender combine milk, beets, banana, and molasses. Blend for a few minutes until well mixed and smooth. Pour into bowl with flour and stir until it’s thoroughly combined. The batter is somewhat thick.
- Melt some coconut oil on a preheated griddle. Using a 1/4 cup measuring cup, drop batter onto griddle. Cook for about 4 to 5 minutes on each side. Adjust temperature as needed. Keep warm until ready to eat.
- Top with what you wish. Personally, I would have loved for mine to be covered in coconut milk whipped cream. Enjoy!