Recipe: Red Velvet Beet Pancakes

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Vegetables and pancakes are a rare combination, but Chef Guillermo Gomez has created this vibrant recipe that brings fiber, iron, and vitamin C to your morning flapjacks. Yields: 12

  • 4 Cups | All-Purpose Flour
  • 1 1/2 Tbsp | Baking Powder
  • 1/4 Cup | Vegetable Oil
  • 2 Tsp | Cocoa Powder
  • 2 Cups | Milk
  • 6 Tsp | Sugar
  • 6 Eggs
  • Juice from one Beet
  • Strawberries
  • Whipped Cream

Method: In a large bowl mix all the dry ingredients. Separate egg yolks and egg white in separate bowls. Beat the egg white until it forms a meringue. Add Milk, Oil and Egg Yolks to the dry ingredients. Mix all ingredients until smooth without any lumps and then fold in the egg white meringue. Heat flat pan(250° F) add butter or coconut oil, add the mixture and then cook 3-5 minutes on each side. Top them with Whipped cream and strawberries with jam or any other toppings of your preference.

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