Healthy Red Velvet Pancakes

• Vegetarian
• Gluten free

• Produce

  • 123 g Beet puree, roasted

• Refrigerated

  • 4 Egg whites, Large Organic
  • 1/2 cup Vanilla almond milk, unsweetened

• Baking & Spices

  • 10 g Cocoa powder, unsweetened natural
  • 1 tsp Double-acting baking powder
  • 1 pinch Salt
  • 90 g Sorghum flour, Sweet White
  • 8 packets Sweetener, natural
  • 1 tbsp Vanilla extract
  • 1/4 tsp Xanthan gum

• Oils & Vinegars

  • 1 tsp White vinegar

• Dairy

  • 1 tsp Butter flavor, Natural

Found on dessertswithbenefits.com

Ingredients

• 90g (⅔ cup) Sweet White Sorghum Flour
• 10g (2 tbs) Unsweetened Natural Cocoa Powder
• 1 tsp Double Acting Baking Powder
• ¼ tsp Xanthan Gum
• 8 packets Natural Sweetener (stevia, Truvia, etc.)
• pinch of Salt
• 123g (½ cup) Roasted Beet Puree, room temp (see this post for Directions)
• 4 Large Organic Egg Whites
• ½ cup Unsweetened Vanilla Almond Milk
• 1 tbs Vanilla Extract
• 1 tsp Natural Butter Flavor
• 1 tsp White Vinegar

Directions

• Spray a nonstick griddle with cooking spray and place over medium/low heat. In a small bowl, whisk together the sorghum flour, cocoa powder, baking powder, xanthan gum, sweetener, and salt. In a medium-sized bowl, whisk together the beet puree and egg whites. Whisk vigorously, until the egg whites are completely incorporated.  Whisk in the almond milk, vanilla extract, and butter flavor. Dump the dry ingredients into the wet ingredients and whisk vigorously. Scoop ~¼ cup of the batter onto the griddle.  Cook until bubbles appear on the surface of the pancake and the edges appear dry.  Flip and cook the other side (If the pancakes appear to cook too fast, reduce the heat!  These need to cook on a slightly lower heat than typical pancakes, for a longer time.  Too high and too fast will make them brown). Continue this until all the batter is used up. Serve immediately with all natural whipped cream, Healthy Homemade Chocolate Syrup, and mini dark chocolate chips!

Nutrition