Valentine’s Day is all about pink! And red, of course. I suppose purple is also a legit Valentine’s color. Crimson maybe too. Anything in the reddish zone really… although reddish-yellow, like peachy, is pushing it…
With the color of love in mind, celebrate the holiday with this very Valentine’s Day fitting — at least color-wise — recipe (an adaptation from one I came across in Alive Magazine): Gluten- and sugar-free beet pancakes varnished in a ruby (another color!) cherry sauce.
The pancakes’ gluten-freeness is largely due to the use of quinoa flour. Which is cheap and foolproof to make — in fact, it’s identical to making your own oat flour: get the grain, and blend it!
Besides being very healthy (after all, these pancakes are made from beets, and we know nothing beats beets), these guys look and taste delightful! Quinoa flour makes them pillow-light, the pureed beets and bananas give them a Latkes-like texture, while the cherry-cocoa syrup is, well, a real cherry on top.
Although conventionally a breakfast-ish sort of a food, I actually had these velvety treats for dinner (like beer for breakfast I guess, fine as long as you don’t pair it with cereal) — so indulge!
Is there a Valentine’s Day-coloured recipe you’d recommend I’d try?
- 3 (250g) medium beets, peeled, and chopped
- 1 banana
- 1 cup (250 mL) gluten-free quinoa flour
- 3 free range eggs
- ½ tsp baking powder
- ¼ - ¾ cup (60-120 mL) water
- 1 tbsp coconut oil
- ¼ tsp cinnamon
- 2 cups (500mL) frozen pitted cherries
- 3 tbsp maple syrup
- 1 tsp lemon zest
- 1½ tsp lemon zest
- 1 tsp vanilla extract
- ¼ cup (60mL) thyme tea, steeped, and strained
- 1 tsp cocoa powder
- Place beets in steamer basket and steam until tender. Cool.
- Purée beets with banana.
- Combine the beet and banana purée with flour.
- Whip eggs with baking powder until stiff. Fold into batter.
- Add water to achieve desired consistency.
- Heat skillet over medium heat. Add coconut oil and let it melt.
- Pour 2-4 tbsp of batter onto skillet per pancake. Cook for 2 min. Flip, and cook additional 2 min. (If not cooked through, increase cooking time.)
- Transfer cooked pancakes onto a baking sheet and place in a preheated oven to 200°F (93°C) to keep warm.
- In a medium saucepan bring cherries, maple syrup, lemon zest, cinnamon, cocoa, and thyme tea to a simmer.
- After 10 min, purée cherries.
- Mix dissolved cornstarch and vanilla extract into cherry mixture.
- Simmer until slightly thickened (about 2 min).
- Cover pancakes with cherry sauce and enjoy!