PP Heart “Beet” Pancakes w/ Aquafaba Whip
Chef: Caryn Dugan, STL Veg Girl
Makes: 10 pancakes
Prep Time: 30 min
Cook Time: 20 min
Total Time: 50 Min
INGREDIENTS
Pancakes
1 T ground flax
2 ½ T water
5-6 dates, soaked in hot water for 10 min
2 ½ medium beets, peeled, roasted, and chopped
½ c unsweetened almond milk
1 ½ t vanilla extract
1 heaping T unsweetened applesauce
¼ c dairy-free yogurt
¾ c all-purpose flour
¼ c quick oats
1 ½ t baking soda
¼ t sea salt
Topping
Juice from 1-14 oz can of chickpeas
½ c powdered sugar
2 T cream of tartar
DIRECTIONS
Pancakes
Preheat the oven to 200 degrees F.
In a small bowl or ramekin, mix the flax and the water. Allow 7 to 10 min to set.
Remove the pits from the dates and add them to the blender. Turn it on low and slowly drizzle in warm water until things get moving well. Turn it up. You are looking for a very thick paste here, the more water you add, the more diluted the sweetness becomes and you do not want that – you are looking for a really sweet paste that will stand in for any added sugars.
Transfer the date paste to a separate container and set it aside.
Clean out the blender and add the milk, beets, and dates. Start the motor on slow and let it creep up to high. Keep blending until you have a nice, dark pink shade with very few red flecks from the beets. Add in the flax mixture, date paste, vanilla, applesauce, and yogurt. Blend again. Finally, add in the dry ingredients and do a slow to medium blend just until the mixture is well blended, careful not to over blend.
To a hot skillet, coat with a non-sticking cooking spray, removing any excess with a paper towel. (per Esselestyn)
You can make your heats in a couple of different ways:
Make a regular pancake and using a heart-shaped cookie cutter, cut the pancakes after they have cooled.
Use silicone hearts (Give the insides of the mold a quick spritz with non-stick spray, removing any excess.) and pour directly into molds. Pour a little batter in each mold just covering the surface of the skillet. Do NOT fill up to the top of the heart mold. Bring the heat down from a high heat to a medium-high. When you begin to see a few bubbles, gently remove the mold, allow to cook for another minute or so, and then carefully flip. One side will be darker than the other. That is okay.
Transfer the pancakes to a plate and keep warm in the oven.
Topping
Strain the juice from the can of chickpeas and pour it into a mixing bowl. Starting on low and moving to high, beat the juice until very frothy. Add in the powdered sugar and continue to beat. If it is still a little thin after 3-4 min at high beat, add in another 1/8-1/4 c sugar. Continue to beat. Add in the cream of tartar and continue to bean another 3-4 min. You should be able to form peaks now.
Serve immediately.
Caryn Dugan is, "STL VegGirl", a prolific advocate of Whole Plant-Based Living hailing out of St. Louis, MO. In 2008, she lost her beloved dad to cancer, and exactly ten weeks later, she too, was diagnosed and successfully treated for her own cancer. Caryn developed an insatiable need to learn how the food we put in our bodies directly affects our health. During reading and researching, meeting with authors, instructors, and medical experts in the field of nutrition science and health, Caryn adopted a plant-based whole food diet. The most asked question Caryn receives is, "How do I begin?". Her answer: "A Plant On Every Plate"! Share in Caryn’s healthful quest at STL Veg Girl, Plant-Based Academy, Culinary Prescription Course, Facebook, Twitter, and Instagram.
