4 Serving
Breakfast
Beet Pancakes
with Raspberry Butter & Pecans
SERVINGS
PREP & COOK TIME
15 mins
CALORIES
480
FAT
9g
CARBOHYDRATES
88g
PROTEIN
14g
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INGREDIENTS
- 6 oz red beets
- 1 tbsp flaxseed meal
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 cups non-dairy milk*
- 2 tbsp turbinado sugar
- 2 tbsp vegan butter
- 2 tbsp raspberry preserves
- ΒΌ cup pecans
- *Not included
- For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
SERVINGS
PREP & COOK TIME
15 mins
CALORIES
480
FAT
9g
CARBOHYDRATES
88g
PROTEIN
14g
Get Recipes Delivered
INSTRUCTIONS
1
Make the batter
Chop the beets into small pieces. In a large bowl, whisk the flaxseed meal with 2 tbsp water. Add 2 cups flour, 2 tsp baking powder, and ΒΌ tsp salt to the bowl, and combine. Mix in the chopped beets, non-dairy milk, and turbinado sugar. If you prefer, you can shred the beets with a food processor, and/or use a blender to achieve a smoother consistency.
2
Cook the pancakes
Heat a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Add β cup batter and cook until pancake starts bubbling, 2 to 3 minutes. Flip and cook another 2 minutes, until cooked through. Repeat with remaining batter.
3
Make the raspberry butter
In a bowl, mix together the butter and raspberry preserves. Serve the beet pancakes with raspberry butter and sprinkle with pecans.
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