Pink Beetroot Pancakes

almond milk nut milks valentines day vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS 

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For pancakes

  • 1 beet boiled/peeled
  • 1 cup almond milk made with the NutraMilk
  • 1 large egg or 2 tbsp. ground flaxseed for vegan flax egg
  • 1 tbsp. melted vegan butter
  • ½ teaspoon vanilla extract
  • 2 tbsp. maple syrup
  • 1 cup whole wheat flour
  • 1 tbsp. baking powder
  • ¼ teaspoon salt

INSTRUCTIONS

For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • In a small bowl, prepare flax egg: combine 2 tablespoons of ground flax seeds and 6 tablespoons of water. Mix well and set aside for about 10 minutes to thicken.
  • Place beet with almond milk in the NutraMilk and puree until smooth with no lumps. Add flax egg, vegan butter, vanilla extract, maple syrup, and press mix to combine.
  • Add flour, baking powder and salt to the mixture. Mix for a few seconds to combine, being careful not to over blend.

  • Heat a nonstick griddle over medium-low heat. You can melt butter on the surface or spray with cooking oil spray or leave it dry.
  • Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter.
  • Serve immediately with mixed berries and maple syrup, if desired.



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