Blueberry Beet Pancakes
Ingredients
The batter
-
2½
tablespoons
ground flax seeds
-
¼
cup
beet juice
-
2¼
cups
almond milk
-
1½
teaspoons
apple cider vinegar
-
1½
cups
whole wheat pastry flour
-
⅓
cup
quick-cooking oatmeal
-
3
tablespoons
cornstarch or rice flour
-
2
teaspoons
baking powder
-
3
tablespoons
natural cane sugar or fine coconut sugar
-
¼
teaspoon
salt
-
1
cup
blueberries
-
oil
for cooking
Optional add-ins and toppings
-
⅓
cup
toasted, chopped walnuts
-
cinnamon sugar
-
smashed berries
Instructions
- Combine ground flax seeds with beet juice and hot water, and let it thicken for 5-10 minutes.
- In a medium bowl, mix almond milk with vinegar and set aside.
- In a large bowl, combine flour, oatmeal, cornstarch, baking powder, sugar, and salt.
- Add the almond milk mixture and flax mixture to the dry ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Heat a cast iron pan or non-stick skillet over medium heat and rub with oil.
- Pour about ⅓ cup of batter into the skillet and cook until the bottom is golden, then flip and cook the other side until golden.
- Repeat with the remaining batter and serve with toppings.
Nutrition Facts (estimated)
Servings
12 pancakes
Calories
250
Total fat
7g
Total carbohydrates
42g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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