When I was growing up, I remember always wanting special meals all day on Valentine’s Day. I always wanted to start with something sweet like donuts. My mom usually didn’t indulge me with this treat (especially on school days). So I got to thinking about an indulgent breakfast that could still be healthy, yet feel special for my sweeties.
For a fun, nutritious Valentine’s Day breakfast, I decided to break out those beets again. I made these pancakes full of fiber (whole wheat flour, wheat germ, and flax seed) and those yummy beets added all sorts of vitamins and their lovely red color.
Red Velvet Pancakes
An Amy Original
1 cup unbleached all purpose flour
½ cup whole wheat flour
2 tbsp wheat germ
2 tbsp ground flaxseed
1 tbsp baking powder
1/8 tsp salt
1 tbsp cocoa powder, unsweetened
1/3 cup chocolate chips
2 large eggs, beaten
1 1/3 cups vanilla almond milk (or regular lowfat milk)
1 tsp vanilla extract
2 tbsp honey
½ cup beet puree
Whisk together the all purpose flour, whole wheat flour, wheat germ, flaxseed, baking powder, salt, cocoa powder, and chocolate chips in a large bowl.
In a separate bowl, whisk together the eggs, milk, vanilla, honey, and beet puree until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.
Heat a large non stick skillet to medium-high heat. Pour the batter onto the hot skillet, using a heaping 2 tablespoon scoop.
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn pink, about 3 minutes. Flip and cook until pink, an additional 2-3 minutes.
Serve with powdered sugar or your favorite syrup.
Makes about 20 pancakes