Red Velvet Pancakes
….Have you ever been to a vegan restaurant? Last weekend, my second daughter, my husband, and I visited the restaurant Wildseed in Palo Alto. It was our first time trying a vegan restaurant, so we were curious about the ingredients. Our expectations were already high even before tasting the food, as many people were lining up before the opening. We wondered if the taste would resemble what we know, considering they don’t even use milk. There was a cautious suspicion about whether we would sense the familiar taste. Ingredients resembling cheese, eggs, and meat were beautifully plated one by one, and we wondered which one to try first. We sampled each ingredient, and the initial taste exceeded our expectations, with distinctive flavors and aromas. The appealing plating also had a slightly enchanting effect. The red velvet pancake I ordered, colored with beets, had a simple and smooth taste that was very enjoyable. It had a great texture too. Although the meatballs were a bit chewy, they paired well with the curry sauce, and the addition of scrambled eggs and cheese, served with arugula, created a pleasing combination. Today, I boiled beets with a bit of salt, enhanced the sweetness, added coconut cream, and created a batter to make red velvet pancakes. While it’s not the same recipe, it’s a visually appealing and sophisticated pancake with a unique taste. I would like to recommend it. If you have the opportunity, please be sure to visit.
Servings: 4
Time: 30 minutes, boil the beets for an additional 40 minutes or until they are cooked
Ingredients:
- 1 1/2 cup all-purpose flour
- 3 1/2 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp +1 tsp sea salt
- 2 cups coconut cream & almond milk
- 3 tbsp olive oil
- 1 egg (optional)
- 150–200g beets, boiled, peeled, and cut into small pieces.
- maple syrup to taste
- sugar powder to taste
- walnuts, blueberries, blackberries, and strawberries for garnishes (optional)
- 3–4 tbsp avocado oil
Cooking Instruction:
- Heat a pot over medium-high heat, add water, 1 tsp sea salt, and the beets. Boil until the beets are cooked (about 40 minutes).
2. Peel the beets under running cold water. Set it aside for later use.
3. After cooling down, blend the cooked beets, coconut cream and almond milk with a blender.
4. Sift the all-purpose flour, baking powder, sugar, and 1/4 tsp sea salt into a bowl.
5. Add the beet mixture, olive oil, and egg (optional) to the bowl. Gently mix them until a smooth consistency is achieved.
6. Heat a pan over medium heat, lightly coated with oil.
7. Pour approximately 1/4 cup of batter onto the pan for each pancake.
8. Cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat the process with the remaining batter.
9. Serve it with a selection of toppings.
You can also view this recipe on Instagram.
