Deep pink color with a touch of dark chocolate for a Saint Valentine Day breakfast. Serve the pink pancakes with your favorite toppings and syrup.
- Sift the flour, baking powder and salt into a bowl.
- Add beaten eggs, milk, honey and vanilla extract. Mix everything to make a batter.
- Fold in the grated beet, chopped chocolate and cinnamon powder.
- Finally, blend in the melted butter.
- Heat a large skillet over a medium-high heat and add a littler butter, just enough to coat the pan once melted.
- Drop 1-2 tablespoons batter per pancake into the pan, leaving some room around. There should be room to cook 2-3 pancakes at the same time.
- Cook for 2-3 minutes, until bubbles have formed and the top of the pancake starts to set.
- Flip the pancakes over and cook 2-3 minutes more on the other side, until fully set and browned on that side.
- Transfer pancakes to a warm plate.
- Add a little more butter to the pan and keep cooking pancakes until the batter is finished.
Keep the pancakes warm in a oven, on a low heat while you cook and until it is time to serve.
For pink coconut pancakes substitute full fat milk with the same amount of coconut milk and butter with coconut oil.