Red Velvet Beet Pancakes + 4 Awesome Vegan Valentine's Day Recipes

• Vegan
• Gluten free

• Produce

  • 1/2 cup Beet puree

• Refrigerated

  • 1/2 cup Almond milk

• Canned Goods

  • 2 tbsp Applesauce
  • 1 can Coconut milk or coconut cream, full fat

• Condiments

  • 1 tbsp Maple syrup or agave nectar

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tbsp Flax meal
  • 1 cup Oat flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla

Found on emilieeats.com

Description

Ingredients

• 1 tablespoon flax meal + 2½ tablespoons water
• 1 cup oat flour (ground-up oats)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup beet puree
• ½ cup almond milk
• 2 tablespoons applesauce
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon vanilla
• 1 can full fat coconut milk or coconut cream (optional)*

Directions

• In a small bowl, add flax meal and water. Mix; let sit for 5-10 minutes.
• Grease a skillet with nonstick spray or a little coconut oil. Warm over medium-low heat.
• In a large bowl, add oat flour, baking powder, and salt. Stir to combine. In a medium bowl, add beet puree, milk, applesauce, maple syrup, vanilla, and flax egg. Whisk to combine.
• Slowly pour wet ingredients into the large bowl; stir until just mixed together, but dont over mix. Let the batter sit for 5 minutes.
• Pour 3 tablespoons of batter into the pan to form one pancake. Fit as many pancakes as you can in the skillet. When the side facing up starts to bubble and the underneath is cooked through, flip pancakes. Cook for a minute or so longer. Repeat until you have used all the batter.
• Top with coconut whipped cream*, maple syrup, and fruit of choice.