Ingredients
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Make It
Step 1
Combine flour, cocoa, sugar, baking powder, baking soda and salt in large bowl.
Step 2
Whisk beet juice, milk, egg and vanilla extract in a small bowl. Add to flour mixture; stir to combine.
Step 3
Heat nonstick skillet or griddle over medium-low heat. Brush with a little coconut oil. If using pancake molds, be sure to coat with a little nonstick cooking spray so the pancakes don’t stick. Place molds into skillet; pour about 3 tablespoons of batter into molds (or directly onto skillet if you aren’t using molds). Cook for 2 to 2 1/2 minutes or until bubbles start to form on top. Gently lift and remove molds; flip and cook for 1 to 2 minutes or until bottom is lightly browned. Drizzle about 2 teaspoons of sweetened condensed milk over pancakes. Serve with your favorite toppings, if desired.
Fresh beet juice can be found in the produce section of your supermarket. If you would like a redder color a few drops of red food coloring can be added to the batter.
To keep pancakes warm, heat oven to 225° F. Place a wire cooling rack on a baking sheet then place the pancakes in a single layer on the rack as you make them.
To keep pancakes warm, heat oven to 225° F. Place a wire cooling rack on a baking sheet then place the pancakes in a single layer on the rack as you make them.
Ingredients
More Sweet & Creamy Eats
