Red Velvet Pancakes- Dean - WI

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Red Velvet Pancakes
Makes 12 pancakes.


2-3 medium raw beets (or canned, low sodium beets work too)
1 cup of gluten-free flour blend (Namaste or Bob’s Red Mill 1 to 1 Baking Flour)
2 teaspoons baking powder
2 tablespoons unsweetened cocoa powder
¼ teaspoon sea salt
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 large egg
1 tablespoon melted coconut oil
1½ cups milk of choice, more as needed

1. If you choose to cook your own beets: wash beets; cut off and discard green tops. Bring beets to a boil in a large saucepan with water fully covering the beets. Reduce heat to simmer, cover and cook 40 minutes or until fork-tender. Run cold water over beets until they’re cool enough to handle. Slide skins off; then cut into cubes and purée with an immersion blender or in a small food processor. Measure ½ cup of purée. Save remaining purée for another use. (Otherwise, drain and rinse canned beets and puree the equivalent of 2-3 beets.)
2. In a medium bowl, whisk together gluten-free flour blend, baking powder, cocoa and salt until combined.
3. In a separate bowl, whisk together ½ cup of pureed beets, maple syrup, vanilla, egg, oil and milk. Slowly stir wet mixture into dry ingredients. Add more milk, ¼ cup at a time, if needed, to thin batter so that it can be easily spread into pancakes.
4. Lightly grease a griddle or large pan and place over medium heat.
5. Spoon ¼ cup batter into heated pan, spreading each pancake with the back of a spoon to thin it for even cooking. Cook pancakes about 3 minutes or until undersides are lightly browned. Flip and cook another 1 to 3 minutes until done.

Nutrition Information (per pancake):
Calories: 96
Total fat: 3 g
Saturated fat: 2 g
Trans fat: 0 g
Cholesterol: 21mg
Sodium: 158 mg
Carbohydrates: 15 g
Fiber: 3 g
Sugars: 6 g
Protein: 3 g

Adapted from Living Without

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