Get your griddle ready for these naturally pink coconut flour pancakes!
These coconut flour pink pancakes only require a handful of ingredients and can be prepared in less than half an hour. To get that naturally pink hue, we used beetroot powder. When mixed into a grain-free, low-carb coconut flour batter, you get beautiful pink pancakes that’ll steal your heart!
The only special tool you’ll need for these Valentine’s Day pancakes is a heart-shaped mold, but you can always just make round pancakes instead. The batter should give you enough to make either four mini pancakes, or two large ones. Either way, they’re ideal for sharing with your sweetheart!
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Begin by whisking coconut flour with beet root powder, baking powder, and salt. In a separate mixing bowl, whisk the wet ingredients together until you have a homogeneous mixture, and then slowly sift in the dry ingredients. Mix until you get a thick pink batter, then ladle into a heart-shaped mold set over a skillet and cook over low heat for 4-5 minutes. Remove the mold and flip the pancake. Let it cook only about a minute on the other side.
Serve your pink pancakes hot with a drizzle of maple syrup, chopped almonds, and fresh berries for a fun twist on breakfast.
Pink Coconut Flour Pancakes
Pink Coconut Flour Pancakes
- Medium mixing bowl
- Large mixing bowl
- Heart-shaped metal mold (optional)
- ½ cup beet root powder
- ¼ cup coconut flour
- ¼ t baking powder
- Pinch of salt
- ½ cup almond milk
- 3 eggs, beaten
- 2 T coconut oil, melted
- 3 T maple syrup + more for drizzling
- Chopped almonds, for topping
- Fresh berries, for topping
- In a medium bowl, mix together the beet root powder, coconut flour, baking powder, and salt. Whisk to combine.
- In a large mixing bowl, whisk the almond milk, eggs, melted coconut oil, and maple syrup together until combined.
- Sift the dry ingredients into the bowl with the wet ingredients, and whisk well to get a thick pink batter.
- Grease the inside of the mold and the surface of the skillet with coconut oil. Place the mold in the middle of the skillet over low heat, and scoop enough batter into the mold until it is half to three-quarter full. (If you don’t have the molds, just ladle a ¼ cup of batter into the middle of the skillet.)
- Let the batter cook over low heat for the next 4 to 5 minutes until bubbles start rising to the top and the surface is no longer shiny.
- Run a butter knife along the edges of the mold before removing, then flip the pancake and cook on the other side for 1 minute. Set aside and repeat with the remaining batter.
- Serve the pancakes with a drizzle of maple syrup, chopped almonds, and fresh berries.
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