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Vegan Red Velvet Pancakes

Preheat oven to 400 degrees. Peel beet, wrap in aluminum foil, then roast until soft; about 90 minutes. Once the beet is soft, dice then add to a blender along with the remaining wet ingredients. Combine all of the dry ingredients in a bowl. Mix until even. Add the blended beet mixture to the dry. Mix until you have your desired consistency - add more non-dairy milk if necessary. On medium-low hea. . .

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Servings: 4

Prep Time: 01:30

Cook Time: 00:30

Main Ingredients

dry ingredients:

2 cups of whole wheat pastry flour (use whatever flour you have)

1/3 cup of brown sugar

1 tbsp of baking powder

1/2 tsp of salt

1 tbsp cinnamon

wet:

1 roasted beet

1 1/2 cup of almond milk (or any plant-based milk)

1 tbsp of chia seed egg

1 tsp of vanilla extract

Preparation

1Preheat oven to 400 degrees. Peel beet, wrap in aluminum foil, then roast until soft; about 90 minutes.

2Once the beet is soft, dice then add to a blender along with the remaining wet ingredients.

3Combine all of the dry ingredients in a bowl. Mix until even.

4Add the blended beet mixture to the dry. Mix until you have your desired consistency - add more non-dairy milk if necessary.

5On medium-low heat, melt vegan butter or coconut oil in a pan, then add pancake batter.

6Paying close attention to each pancake, watch for bubbles to form on the top. When they do, it's time to flip.

7Cook until both sides have browned a bit, then serve!

Additional Notes

*mixture takes a little longer to cook than normal pancakes; about 5-10 minutes on each side.

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