Beet of My Heart Protein Pancakes

GFDFVVG

Feb 22

Beets are one of my favorite foods of all time. The earth and woodsy taste, beautiful color, and fresh aroma make them so delectable. However, not everyone loves the earthy flavor and moist texture of this superfood. These beautiful beet pancakes are an excellent way to add a depth of flavor and color to your breakfast meal, that even people who are not the biggest fan of beets- will love.

Not only do beets taste good but they are full of vitamins, minerals, and antioxidants. To read more about the benefits of beets, check out my blog post that dives into the science and traditional medicine beliefs about this super food.

Customize these pancakes

Add eggs for extra protein and healthy omegas!
Swap your oil. Feel free to use olive oil, grass-fed butter, or ghee in place of coconut oil.
Add blueberries for an extra punch of polyphenols and antioxidants
Add Cacao powder for added polyphenols. This will give these pancakes a red velvet feel!
Remove the beet powder or try another protein pancake recipe here

What makes these pancakes healthier?

Protein pancakes are an awesome and fun way to start your day! Rather than starting your day with a blood sugar spike that traditional pancakes will deliver, these protein and omega-rich pancakes will help keep you fuller for longer & deliver a punch of nutrition. Best of all - they are quite beautiful.

Ingredient List:

Beet powder
Cassava Flour, Almond Flour, OR GF Oat Flour
Protein Powder of Choice; Check out my blog post for my favorite protein powders
Apple Sauce
Three Trees Almond Milk

Beet of My heart Protein Pancakes

Yield: 8

Author: Courtney Capazzi

These amazing beet protein pancakes are packed with a depth of flavor, sweetness, and antioxidants, & they are great to show the ones in your life you love them!

Ingredients

1-1/2 cups almond flour or oat flour
2/3 cup unsweetened apple sauce or 1 smashed banana
2 heaping scoops of protein powder
2 eggs (optional)
¼ cup unsweetened almond milk at room temperature (OR about 2 tbsp if you want to make them heart-shaped)
1 tbsp beet powder
2 teaspoons baking powder
¼ teaspoon kosher salt
½ teaspoon pure vanilla extract

Instructions

PREPARE THE BATTER

In a bowl, place the eggs, milk, syrup, and applesauce (or banana), then the flour, protein powder, baking powder, beet powder, salt, and vanilla, and mix until as smooth as possible. NOTE If you want to make the heart shape shown here use less milk!
Allow the pancake batter to sit for 3 to 5 minutes to thicken.

COOK THE PANCAKES

Heat a griddle or nonstick or cast iron skillet over medium heat. Use coconut oil or avocado oil to coat the pan lightly
FOR REGULAR PANCAKES
Pour portions of about ¼ cup of batter onto the hot griddle at least 1 inch apart from one another. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 2 minutes).
FOR HEART SHAPE PANCAKES
Put the batter in a bag and cut a small 1/2" hole at the bottom. Pipe the batter into heart shapes onto your pan
With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds). Remove from the skillet, and repeat with the remaining batter.