Red Velvet Pancakes

This would be really fun for Valentine's Day, cooked in a heart shape. We decided we could have eaten it plain or for dessert, but we served with the choice of Grade B Maple Syrup or homemade mixed berry syrup. Heavenly!

1½ c buttermilk or almond milk
2 eggs
2 T coconut oil
½ beet, roasted and peeled
⅓ c sucanut
1 t vanilla 
¼ c raw cacao powder
1½ c Kamut flour (or whole wheat flour)
1 t baking soda
1 t baking powder
½ t  sea salt 

Add first 6 ingredients to blender. Blend until smooth. Add remaining ingredients and 4-6 times until dry ingredients are incorporated; do not over blend. Allow batter to rest 5 minutes.  Heat griddle or other pan over medium-low heat; use coconut oil to grease surface.  Cook pancakes as usual, making sure it is cooked all the way before flipping over. Serve immediately or keep warm in the oven at 200°F loosely wrapped in foil.

Note: To roast a beet, remove beet greens, set greens aside for use in green smoothies and wash beet thoroughly.  Wrap beet in foil and place in 400°F oven and roast for 1 hour to 1 hour 15 minutes.  After the roasted beet has cooled, peel and cut in half.


--To make Mixed Berry syrup, add 6 cups of frozen mixed berries to large blender with 1 1/2 c hot water and 1/2 c maple syrup. Pulse until chunky. Mmmmm!!!