If you’re trying to incorporate more vegetables into your diet, adding beets to your pancakes is an easy and delicious way to do so. The mildly sweet flavor of beets pairs well with strawberries, and both pack their own nutritional punch.
Beets are one of those misunderstood vegetables that people tend to steer away from. If you’re one of those people, you’ll be reconsidering your feelings about beets after trying these pancakes. The highly pigmented root vegetables contain high levels of antioxidants, anti-inflammatory properties and support your body’s natural detoxification processes.
Strawberry and Beet Pancakes (Gluten Free and Vegan)
- Prep Time:10 minutes
- Cook Time:10 minutes
- Total Time:20 minutes
- 1/4 cup pureed beets
- 1/3 cup chopped strawberries
- 1 cup gluten free oat flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 pinch salt
- 2/3 cup almond milk
- 2 teaspoon lemon juice
- 1 flax egg
Measure out ingredients. Make the flax egg and “curdle” the almond milk by adding the lemon juice to it.
Let sit while you measure out other ingredients, then whisk until smooth.
Add chopped strawberries.
Heat a frying pan on medium, grease with cooking spray to prevent sticking. Cook until you see bubbles forming at surface, then flip.
Serve these hotcakes up with low glycemic-index coconut nectar, extra berries and unsweetened coconut.