Ok, my Instagram friends! When asked what recipe from my Instagram account you wanted revealed on Love and Garnish, there was no ignoring the feedback for this one! I so appreciate all my amazing Instagram followers who have given me the courage to start this blog. This recipe is for you! The red pancakes are just in time for Valentine’s day as well!
Red velvet cake is a true staple of southern culture. Have you ever seen the movie “Steel Magnolias”? Did I hear a “no” out there?! Please run out and rent the movie now! There is one scene in the movie where a red velvet cake in the shape of an armadillo is used as the groom’s cake at a classic southern wedding….a blood-red armadillo cake. Priceless….
I grew up in Mobile, Alabama, so needless to say red velvet cake and cupcakes were everywhere. And it had to have the classic cream cheese frosting! Unfortunately, the classic version is full of processed sugar and white flour; although delicious, definitely not the pinnacle of health. I wanted to recreate a unique and healthy version of red velvet cake in the form of pancakes that still tasted delicious. Instead of using food coloring, which unfortunately has been linked to hyperactivity in children, I used fresh beets and beet juice. The beets give the pancakes an understated sweetness and with the help of our little friend “cocoa” you will forget there are even veggies in there.
- ½ cup brown rice flour (super fine brown rice flour preferred)
- ½ cup quinoa flour*
- 2 Tablespoons ground flax seed
- 1 Tablespoon baking powder
- ½ teaspoon sea salt plus a pinch
- 1 Tablespoon cacao powder
- 2 organic, free range eggs, yolks and whites divided
- ¾ cup organic almond milk or milk of your choice
- ¼ cup coconut sugar
- 1 Tablespoon raw honey
- 1 Tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 Tablespoons fresh pressed beet juice
- 2 Tablespoons pureed cooked beets (in a food processor or blender)
- 1 Tablespoon coconut oil
- 2 tangerines, peeled and broken into segments
- walnuts, chopped
- 1 ½ cups cashew cream, unflavored**
- ½ Tablespoon lemon juice
- 1 Tablespoon raw honey
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- pinch of sea salt
- Blend cashew cream, lemon juice, raw honey, vanilla extract, almond extract and sea salt in a high-powered blender until well incorporated. Set aside.
- In a medium-sized bowl, mix all dry ingredients: brown rice flour, quinoa flour, flaxseeds, baking powder, salt and cacao powder. In a separate medium-sized bowl, whisk all wet ingredients together except egg whites: 2 egg yolks, almond milk, coconut sugar, honey, coconut oil, vanilla extract, almond extract, beet juice and pureed beets. Mix the wet ingredients into the dry ingredients. In a small metal bowl, beat the 2 egg whites with a pinch of salt until peaks forms. Fold the egg whites into the pancake mixture.
- In a non-stick frying pan, melt coconut oil over medium heat. Ladle pancake batter into the pan, and cook each pancake for 2-3 minutes then flip and cook for another 1-2 minutes.
- Transfer the pancakes to a plate, drizzle with the cashew cream cheese and garnish with the tangerine segments and chopped walnuts. Enjoy immediately!
- The two flours I used here are my most commonly used gluten-free flours along with almond flour. If you are looking for a couple to start your gluten-free collection, I would recommend these three: brown rice flour, quinoa flour and almond flour.
- Soak 1 1/2 cups raw cashews in fresh filtered water, covered in the fridge overnight. Drain the cashews and rinse under cold water. Blend on high with enough water to cover plus an inch for several minutes until thick and creamy. Use in savory or sweet dishes by adding whatever flavors you like: honey and vanilla or a bit of salt.
