Pancakes
Key Ingredients
Ingredients
- ●1 cup all-purpose flour
- ●2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
- ●2 tablespoons granulated sugar
- ●1 teaspoon baking powder
- ●1 teaspoon baking soda
- ●1/4 teaspoon salt
- ●1/2 cup beet juice
- ●1/3 cup fat free milk
- ●1 large egg
- ●1 teaspoon vanilla extract
- ●Coconut oil for skillet
- ●Nonstick cooking spray for molds
- ●3 tablespoons NESTLÉ LA LECHERA Sweetened Condensed Milk (squeezable bottle)
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.
Recipe Notes
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.
