Description
A simple whole wheat pancake with blueberries and beets. This recipe is vegan and refined sugar free, and has a dark, mysterious purple color that everyone loves!
Ingredients
- 1 whole Beet, Peeled And Quartered
- 1 cup Water, Or Milk Of Choice, Plus 1 Teaspoon Vinegar
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Coconut Oil, Melted
- 1 Tablespoon Maple Syrup
- 1 cup White Whole Wheat Flour
- 1 Tablespoon Baking Powder
- ½ teaspoons Baking Soda
- 1 pinch Salt
- ½ cups Blueberries, Fresh Or Frozen
Preparation
Put all wet ingredients into blender, and blend on high until beet is completely pureed.
Put all dry ingredients into a mixing bowl, and pour beet liquid on top. Add blueberries, and gently stir just to combine all ingredients.
Preheat a pan over medium heat, and grease with coconut oil or butter. Scoop pancakes with 1/4 cup measuring cup onto pan, and cook for 2–3 minutes on each side. Serve with extra maple syrup, sliced bananas, etc. Makes 6 pancakes.
Pancakes are best fresh, though leftovers store well in the fridge or freezer. I prefer to reheat them in the toaster for a slightly crisp exterior.
