Beet Happening 💗🌱
Anti–Gel Coloring Valentines Eats
February 14, 2021
Now that my binge-bake of pink and red colored beauties is over, some me Valentine’s eats… I am not a fan of using gel coloring gratuitously in my own eats especially when the almighty beet, a favorite thing, does the trick very naturally and with added nutritional value. Authenticity is way more delicious…
I created this recipe to create pretty pink pancakes and I was very cognizant of trying to control the beet level, which can dominate easily. I believe I was successful. There is a very subtle undercurrent of beet–one that easily surrenders to maple syrup and vegan butter. If you wan’t them more beet-y, feel free to increase puree. [Also please note that these pictures’ color levels were not altered. This is the power of the beet.]
Pretty as a Beet Pancakes
2 cups flour (1 cup white/1 cup whole wheat)
2 TB organic sugar
3 tsp baking powder
1/4 tsp salt
2 cups soy milk
2 TB pureed beet
2 TB canola oil
Instructions:
1.) Combine all dry ingredients in large bowl and whisk together.
2.) Combine soy milk, oil and beet puree in a measuring cup. Whisk until combined. (At this point I would begin preheating my pan over low heat on the stove top.)
3.) Pour wet mixture through a strainer into dry the ingredients. Compost the beet that remains in strainer or save for another purpose.
4.) Mix until batter is uniform.
5.) Cook until bubbly then flip.
Bask in the all-natural beauty… It is quite amazing how powerful the beet is in creating a gorgeous pink… without adding unnecessary chemicals.
Pretty and delicious
