Are you wondering if these pancakes taste like beets? They do not. My 12 year old granddaughter, an avowed beet hater, has had many test breakfasts of these cakes. She not only reports them as delicious; she has been known to fish the last of the heart-beet cakes out of the freezer for her breakfast, any day of the week. My daughter was the first I know of to come up with beets in pancakes. They were beautiful, but I was wondering about the flavor. I was won over with my first taste.
Second, about the substitutions… If you don’t want to use stevia to sweeten the pancakes, I suggest using cane sugar or no sweetener at all. This will keep your “cakes” from browning. Brown valentines are not as appealing as clear red ones. Honey and maple syrup are great local sweeteners, yet they tend to cause baked goods to brown easily with heat. If you choose no sweetener in your cakes, don’t fret. You know how easy it is to drizzle some maple syrup on them, just before your first bite. Another substitution suggestion; use gluten free rolled oats if you need these to be gluten free.
Third, for optimum fun you might want to do a bunch of the prep ahead of time. Cook the beets and rice a day or two before the “event”. Prepare the oat flour, if you are making your own in the blender. You could even mix the dry ingredients ahead of time. On the morning of, get out the big griddle. You’ll be done cooking these pancakes twice as fast if you are using two burners! The beaters and bowl for the whipping cream are placed in the refrigerator, possibly the vanilla is put in the bowl ahead of time.
FYI: I shopped for most of these ingredients at River Valley Market, Northampton, MA. Everything I needed was there. Winter Moon Roots, Hadley, MA grew the beets. The whip cream topping was made from Kimball Brook Farm,Vermont Organic Heavy Cream. I just happened to picked up the eggs from The Kitchen Garden Farm, Sunderland, MA, when I was at the Amherst Winter Farmers Market. You’ll see their brightly colored yolks in the step two photo.
Be My Valentine: Heart-Beet Pancakes
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Total time
- 25 minutes
- Gluten Free, Vegetarian
- Child Friendly, Freezable, Serve Hot
- Valentines day
- 1 cup oat flour (Whiz rolled oats in blender to make flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cooked brown rice
- 1/2 cup water
- 2 large eggs
- 1 medium cooked beet (chopped or carved!)
- 1 tablespoon organic canola oil
- 4 drops liquid stevia (Use same amount as one would in a cup of tea.)
For the Griddle
- 1 tablespoon organic canola oil
- Dry Ingredients
- Step 1
- In a mixing bowl, combine all the dry ingredients and stir to evenly distribute the baking powder and salt. Set aside while working with the wet ingredients.
- Wet Ingredients
- Step 2
Place all the wet ingredients in the blender bowl. Blend on medium speed until there are no beet chunks and the mixture is smooth. It will look like a raspberry smoothie!
- Step 3
Pour the wet mixture into the dry ingredients. Stir just until all of the dry ingredients are combined into a fairly thick batter. (Going for… spreadable to form shapes on the hot griddle) Add more water as needed, if the batter is too thick. You will know for sure it is too thick, if it doesn’t spread easily with a spoon into a heart shape. I start heating the griddle on low during this step.
- Step 4
Add some of the tablespoon of a oil to the griddle. Spread it around with a pancake turner. Drop one spoon of batter, on to the medium hot griddle, for one side of the heart. Drop another spoonful for the other side of the heart. Coax these into a heart shape. It’s easier than you might think. And with practice, like anything, it becomes second nature. Fry on a medium to medium low griddle until a couple of bubbles come up and pop. At this point it will be baked enough to stay intact while flipping over with the pancake turner. Cook until done on the second side. This might take a minute. Don’t over cook. It will dry out the pancake and make it more likely to brown.