Vegan Red Velvet? For breakfast?!

Yes, please.

Don’t let the beets in this delicious recipe scare you away. They’re only there for coloring purposes- and the sneaky serving of veggies doesn’t hurt, either.

Topped with whipped cream, these pretty pancakes are a decadent yet all-natural start to your day.

Ingredients for the Pancakes

• 1½ cups unsweetened almond milk
• 1 tbsp vinegar
• 2 large beets
• 1 tsp vanilla extract
• 1/2 cup whole wheat flour
• 1 cup oat flour
• 1/2 cup granulated sugar or stevia to taste
• 2 heaping tbsp cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda

Pancakes Preparation

1. Puree the beets with the almond milk in a food processor. Mix in a large bowl with the vanilla extract and vinegar.
2. In a separate bowl, sift together all the dry ingredients. Add to wet mixture, and mix until a smooth batter consistency… you may need to add milk or some flour as needed.
3. Heat a skillet greased with a bit of cooking oil until a droplet of water immediately sizzles and evaporates. Using a ladle, drop some batter on the skillet and let sit until bubbles reach the surface and pop.
4. Use a spatula and carefully flip the pancake and let it cook on the other side. Remove, stack, make more, and eat!

Ingredients for Walnut Whipped Cream