Ahh, breakfast in bed. Oh so romantic. Red pancakes? That’s taking it to a whole other level.
But what really takes these to a whole other level is the whipped “cream.”
I’ve only ever heard of cashew cream, but I’m personally not a huge fan of cashews, unless they’re savory. I’m a sucker for walnuts, so I just googled “walnut cream” and this popped up, and I went for it. I was NOT disappointed, to say the least. Fluffy, light, yet rich, this is BETTER than whipped cream. And it compliments the pancakes perfectly. All in all, they make a luscious, rich breakfast that will be perfect for your Valentine. Or yourself.
Plus, they’re macrobiotic. Love for your body, too.
Red Velvet Pancakes
1½ cups unsweetened almond milk
1 tbsp vinegar
2 large beets
1 tsp vanilla extract
1/2 cup whole wheat flour
1 cup oat flour
1/2 cup granulated sugar or stevia to taste
2 heaping tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
Puree the beets with the almond milk in a food processor. Mix in a large bowl with the vanilla extract and vinegar. In a separate bowl, sift together all the dry ingredients. Add to wet mixture, and mix until a smooth batter consistency… you may need to add milk or some flour as needed. Heat a skillet greased with a bit of cooking oil until a droplet of water immediately sizzles and evaporates. Using a ladle, drop some batter on the skillet and let sit until bubbles reach the surface and pop. Use a spatula and carefully flip the pancake and let it cook on the other side. Remove, stack, make more, and eat!
For the walnut cream:
(Recipe adapted from here)
1 cup soy, almond or hazelnut milk
stevia to taste
2 teaspoons vanilla extract
Pinch of sea salt
The Pursuit of Hippieness 