Strawberry Beet Pink Pancakes

Mathodes:

1 small beet, roasted or boiled, peeled and chopped
½ Cup strawberries, hulled
1 Cup unsweetened almond or other plant milk
I ½ Cups flour (sprouted spelt, whole wheat white whole wheat–probably oat)
¼ Cup oats
2 Teaspoons baking powder
2 Tablespoons ground flaxseed in 6 Tablespoons water
¼ Cup unsweetened applesauce (or sub in oil of choice)
Coconut cream, maple syrup, fresh berries to serve, optional

Instractions:

In a large bowl, combine flour and baking powder. Mix together.

In a small bowl, prepare the so-called flax egg: combine 2 Tablespoons of ground flax seeds and 6 Tablespoons of water. Mix well and set aside for a few minutes to thicken.

In a food processor, puree the beet, strawberries, and almond milk. Add the flax mixture and applesauce/oil.

Make a well in your flour mixture and pour in the wet mixture, stirring to combine into a batter. 

Working in small batches, pour about ¼ cup per pancake into rounds on a skillet coated lightly with cooking spray over medium heat. Cook for a minute or two, until firming around the edges with slight bubbles appearing on the surface. Flip, and cook on the other side until cooked through but tender. Remove and repeat with the remaining pancakes, thinning batter as needed with water or extra plant milk.

Serve with toppings as desired. Enjoy!