Valentine’s Day Red Velvet Pancakes & Chocolate SauceJanuary 22, 2016
The internet is loaded with sweet treats for Valentine’s Day. But my Red Velvet Pancakes & Chocolate Sauce are made with all real, whole, nourishing food. They’re grain-free and sweetened without processed sugar.
And the pink? That’s not food coloring from a bottle. It’s beets – and I’ve made it super easy for you. No peeling or roasting or advance prep required.
It’s my wholehearted way of saying “I love you.”
(If I didn’t like you at all, I’d feed you junk. Or make you peel beets.)
My family went wild for these pancakes. Frankly, so did I. The stack you see in the picture is definitely an oversized portion. In reality, I probably had 4 pancakes.
Ok, maybe 5.
Now I’m not saying these are super healthy breakfast food…after all, the maple syrup in the chocolate sauce is a lot more sugar than I like to have in a breakfast. But for a special treat? It beats the pants off other Valentine’s Day options.
And you can save the extra chocolate sauce for later, when the kids are in bed. I’ll leave that open-ended.
- For pancakes:
- 1 cup creamy natural peanut butter (or any nut butter)
- 6 eggs
- 2 average-sized bananas, chopped
- ½ cup pre-cooked, frozen sliced beets (defrosted)
- For sauce:
- ½ cup pure maple syrup
- ½ cup cacao or cocoa powder
- ½ cup coconut oil
- 1 tsp. vanilla
- For topping:
- Fresh strawberries and bananas, chopped
- To make pancakes, combine nut butter, eggs, bananas and beets in a food processor until smooth.
- Using ⅓ cup of batter at a time, pour pancakes onto a hot griddle. Watch for bubbles to begin to form, then carefully flip and cook for an additional 1-2 minutes.
- For sauce, blend all ingredients together and warm on the stove over low heat.
- To serve, stack pancakes, top with chocolate sauce and fresh fruit.