Gluten Free | Flour Free | Sugar Free |Wheat Free | Only made with love
If you ever thought that eating healthy meant bland dishes and boring vegetables, you are so missing out! And if you think that you will never be able to eat pancakes again, then you need to come over and hang out in my kitchen today.
I bought a lot of beet roots from the farmers market this morning so I decided to juice some of it. And while I’m at it, let’s throw some in our strawberry pancakes to make a delicious, simple and beautiful stack of pancakes.
The beet juice gives it that “velvet red” color with the added health benefits.
Beet juice is an amazing blood cleanser and according to research, it also decreases high blood pressure. Learn more about how beet juice can improve your health benefits in this scientific article.
- 1 cup oat flour (Gluten free)
- 1/4 cup water
- 3/4 cup beet juice
- 1/4 cup pureed strawberries
- 2 white eggs
- 1 tsp baking powder
- optional: 2 tbsp flax seed (if you add this, increase you strawberry pureed to 1/2 cup or add a bit more water)
The secret to making your pancakes even more puffier is to whisk the egg whites until they are frothy. I usually don’t put any sweeteners in because I like to drown my pancakes with pure maple syrup. If you’re planning to eat the pancakes without the syrup, you might want to add 1 tbs raw honey or coconut sugar.
- Grind the oats in a food processor until it’s fine.
- Combine all ingredients until smooth. Whisk egg whites until frothy. Fold the egg whites in.
- Spray some coconut oil in a frying pan or skillet. I set my skillet to about 300 F which is about medium on a stove top.
- Pour pancake mix on the heated skillet and cook for about 3 minutes, or until tiny bubbles start to rise. Flip the pancakes and cook for another 2 minutes.
Top with your favorite fruits, shaved coconut, and drizzle some pure maple syrup on top.
Nom nom nom!!Sharing is caring. Pin this recipe or post it on FB so your friends can enjoy some pancakes too!