What attracted me to create these pancakes was nothing more but the pink color of the beets. Recently, a visitor to my site and fellow vegan asked me how do I go about food combining. My main theory and what guides me is, color. The bright color of fruits and vegetables. We eat a beautiful rainbow color diet. There’s nothing dull or opaque, or boring about it. Our main ingredients -fruits and vegetables, are always bright, full of water and life. That’s what reflected in our appearance, energy, health, and mood.
Even my hair and my style is pretty colorful. How boring would life be with the absence of it. Color makes me happy, it has an energy of its own.
I feel lucky to be a Chef and have fruits and vegetables be the tools and the color of my art.
This recipe can be created with any other kind of gluten free flours. My favorites are brown rice, gluten free oat flour, garbanzo flour and in occasion I use the gluten free all purpose flour from Bob Red Mills.
The dressing is a combination of beet juice, coconut milk and maple syrup.
Gluten Free Beet Pancakes
- 1/2 Baked Beet. Puree the beet before using it for this recipe.
- 1 C of Buckwheat Flour
- 1.5 C of Rice Milk
- 1/4 C of Cacao Powder
- 3 Tbsp of Flax Seeds
- 3 Tbsp of Coconut Oil
- 2 Tbsp of Coconut Sugar
- 1 Tsp of Vanilla or Chocolate Extract
- 1 Tsp of Baking Powder
- Chocolate Chips (As many as you want!)
- Combine all ingredients by hand or in food processor.
- Heat pan at medium temperature.
- Pour 1 or 2 Tsp of Coconut Oil in the pan and swirl it around to cover the surface of the pan.
- Immediately after add a scoop of batter. When the bubbles surface the pancake, flip it.
- Cook each side for 2-3 min aprox.