We’re on Day 2 of 5 of the Valentine’s Week Extravaganza! Yes, two days in and I’ve already decided to give it an over-the-top dorky name.
Yesterday kicked off the week with the Chocolate Mint Smoothie Bowl and today we’re moving on to pancakes. I consider smoothies and smoothie bowls to be a pre-breakfast, something you consume while preparing your actual breakfast. So while you’re finishing up those last few bites of smoothie bowl, you can get started on the batter for your special Valentine’s Day pancakes.
I decided to use a Gluten Free All Purpose Flour mix rather than mixing my own blend of flours. That way it’s easier to substitute cup for cup for those who want to use regular All Purpose Flour.
This pancake batter is a little thicker than a lot of others out there. I always tend to make my batter a little on the thicker side – I find it yields a fluffier pancake. With gluten free baking, you gotta pull out all the tricks. Once you have all the tricks mastered, you then get the fun job of feeding your food to unsuspecting gluten eating folks and not telling them it’s gluten free until afterwards. (Insert evil laugh here.)
The addition of freshly grated beet provides the perfect pink hue without making the pancakes taste earthy. In fact, I think it even makes them taste pink. If you were ever wondering what the color pink tastes like, you’ll find out when you devour this multi-colored stack of special Valentine’s Day pancakes.
When it comes to pancake toppings, I’m a sucker for coconut whipped cream. For this particular stack, I used a combination of coconut whipped cream and the maple cashew cream I used for my crepes. It was pure bliss. I’m not trying to be a cream pusher or anything, but I highly recommend that combo.
What’s your favorite pancake topping?
- 1 cup Gluten Free All Purpose Flour
- 1 Tbsp Cocoa Powder
- 2 tsp Baking Powder
- ¼ tsp Sea Salt
- ½ cup Applesauce
- ½ cup Almond Milk or milk of choice
- ¼ cup Sunflower Oil
- ⅛ cup Maple Syrup
- 1 Tbsp grated Beet
- 1 Tbsp Pure Vanilla Extract
- 1 Tbsp ground Flax Seed + 3 Tbsp Warm Water
Mix the flax seed and water in a small dish and set aside.
In a medium sized mixing bowl, whisk together the flour, baking powder and salt. (Do NOT add the cocoa powder yet.) In a separate bowl, mix together all the wet ingredients and whisk until incorporated. Add the flax egg and whisk again.
Add the wet mixture to the dry mix and stir just enough until combined - don’t overmix. Divide the mixture evenly between two bowls. In one bowl, add the cocoa powder and gently mix into the batter. Now you should have one pink batter and one chocolate batter.
Heat a skillet over medium high heat. Add a tsp of oil. Once hot, add a scoop of each batter in the pan and cook for 60-90 seconds until lightly browned, then flip and cook for another 30-60 seconds. Continue until batter is gone and your plate is full of pancakes. Add your topping of choice.