Vegan Pink BeetSmoothie Recipe

Ingredients:

• 1 cup white flour
• 2 tablespoons organic sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup non-dairy milk
• 1 tablespoon lemon juice
• 1 teaspoon almond extract or vanilla extract
• 1 small boiled beet, size should fit in palm of hand
• Garnish: fresh fruit and coconut whip

Instructions:

1. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
2. In a blender add almond milk, lemon juice, almond or vanilla extract, and the boiled beet.
3. Blend until smooth.
4. Pour 1 cup of the the liquid mixture into the dry mixture and whisk until smooth.
5. Let batter rest for 5 minutes.
6. Pour about ½ cup of batter onto a nonstick pan or griddle over low/medium heat. I found these burn easier for some reason!
7. When the top begins to bubble, flip the pancake and cook until golden.
8. Serve warm with maple syrup, coconut whip and fruit.