Details

  • Prep time
  • 10 minutes
  • Cook time
  • 15 minutes
  • Total time
  • 25 minutes
  • Allergy

  • Egg
  • Dietary

  • Gluten Free, Vegetarian
  • Misc

  • Child Friendly, Freezable, Serve Hot
  • Occasion

  • Valentines day

A Valentine’s Day surprise! Who expects to see red heart-beet pancakes on their breakfast plate? Local beets, eggs, and oats (if we’re lucky) combine to make a dramatic red heart pancake. The blue berries and raspberries, from my yard, were plucked out of the freezer.

Ingredients

Dry Ingredients

  • 1 cup oat flour (Whiz rolled oats in blender to make flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 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

Directions

  • 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
  • Beet Hearts About to be Pureed for Heart Cakes!

    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!
  • Combine
  • Step 3
  • Pureed Beets in Transition

    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.
  • Frying
  • Step 4
  • Valentines Pancake Cooking

    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.