Valentine’s Day is tomorrow so I thought I’d post a quick recipe for a hearty breakfast (pun intended)! These pancakes make their way into our kitchen a couple of times a week. They’re easy, tasty, and filling. The beets give the pancakes a sweet and slightly earthy flavor. Top them with a spread of almond butter and a drizzle of fresh honey. Enjoy!Blender Pancakes
1 1/2 cup rolled oats
1/2 cup almond flour
2 dates, pitted
1 small beet (optional)*
2 teaspoon baking powder
1 teaspoon cinnamon
1-2 cups almond milk*
Place all ingredients into a high-speed blender and blend on high until the batter is smooth. Place a griddle over medium-low heat and grease with coconut oil. Once the griddle is hot, pour pancake batter into desired shapes. Flip once they start to bubble or are light brown on the bottom side. Cook evenly and remove from griddle. Top with almond butter and honey.
*Start with 1 cup of almond milk and add as needed to create the desired consistency.
*Adding a beet is entirely optional. It boosts the nutritional value of this breakfast and makes the pancakes dark pink but the pancakes are delicious without it as well!