February is always themed the month of “love” and for good reason because Valentine’s Day falls smack in the middle. I’m all for getting a little lovey-dovey but I’m more about spreading love to just about everyone as opposed to just my significant other (he already knows how much I love him!). I think everyone could use a little extra love this time of year, so go ahead and spread the love and throw it around like confetti (it’ll help us all power through the rest of winter a little easier and it’s nice to let others know you are thinking about them!)
So, in the name of love, I’m spreading love online in one way I know how…. through food! Enter, my make you “blush” pink, gluten free pancakes. These are super easy to make and – for all your #ihavethisthingwithpink lovers out there – it adds a little extra pink to your life and your plates. It also happens to be Pancake Tuesday so this is the perfect occasion for a little twist on a classic treat.
We served these up over the weekend with friends and stacked up all the fixings: fresh raspberries, pomegranate arils, chocolate drizzle, coconut whipped cream and some Canadian maple syrup – major yum! When friends come to visit, we pull out all the stops and fill up on love, good food and great company.
Even though these blush pink pancakes are gluten free, my non-gluten free friends couldn’t taste the difference and they love my gluten-free eats just the same. That’s always been my goal with serving gluten free goodies to my friends and family – so this recipe has been made it to “tried and true” status!
Normally, I enjoy experimenting with making my own blends of gluten free flour which I keep on hand for a variety of baking needs. But, this only works when I have no plans and a whole Sunday to spend in the kitchen making a mess, and these days, I’m just finding a whole lot less free time. Anyone relate? For this recipe, I leaned on a trusted gluten free baking friend to help get the job done – Bob (of Bob’s Red Mill mixes).
Any guesses on how I got that beautiful blush pink hue? I used real beet juice! Over the past several years, I’ve been making a conscious effort to eat clean and use cleaner products in our home and in my beauty routine, so I thought this would be an easy way to achieve the pink colour without the added chemicals. This trick worked perfectly and I was left with some extra beet juice to sip on as an added bonus (hello healthy)!
For a full step-by-step recipe, follow below. I hope you give these a try and spread the love (and this recipe) with others this Valentine’s day.
With lots of love and thanks,
(Note: this post was not sponsored. The products and items used in this recipe are used because I love using and working with these products in my own home and kitchen and they have yielded the highest results. I only want to share the best with you, and I consider this recipe a great one – one worth sharing!).
MAKE YOU “BLUSH” PANCAKES – BLUSH PINK GLUTEN FREE PANCAKES
(makes about 8-10 pancakes)
- 1.5 cups of Bob’s Red Mill Pancake Mix
- 1 cup of milk (you can also you Almond milk or another substitute here)
- 2 eggs
- 2 tbsp of melted butter or oil (I used canola oil for this recipe)
- 2-3 tbsp of pure beet juice (I used my Breville juicer and 1 small sized beet. If you want more juice, you can juice more beets)
Toppings: fresh raspberries, pomegranate arils, chocolate chips/drizzle (I use Enjoy Life brand chocolate chips and melt them to create the drizzle), coconut whipped cream and maple syrup are my favourites toppings this recipe, but feel free to add others
- Peel the beet and cut into smaller chunks. Use Breville juicer (or other) to juice the beet and gather the juice. Put aside.
- Combine the pancake mix, milk, eggs, butter/oil and beet juice together in a mixing bowl and whisk until smooth. You’ll want the consistency to be smooth and not too runny. If you want a deeper pink or crimson colour, you can add more beet juice to the mix.
- For each pancake, use a small laddle to pour 1/4 cup of batter onto hot skillet. Cook until the top if bubbly, about 3 minutes. Adjust the temperature as needed. Flip and cook for 2-3 more minutes.
- Serve pancakes immediately while hot or hold in a warm oven on low temperature until ready to serve.
- Enjoy the little pink pleasures!
*I followed the recipe on the back of the Bob’s Red Mill Pancake Mix package, then added beet juice and crafted the toppings myself.