I'll be the first to admit it. I'm a sucker for Valentine's day. Yes, it's corny, yes it's a push for consumerism, but, to me, it's just an excuse to spend a little more time loving your beings and accepting that love in return. No bushels of candy, expensive roses or teddy bears necessary.

As you may have already guessed, my love language is FOOD. It's a way for me to infuse my love into something tangible and watch the most important beings in my life fill up with joy and warmth that my love and dedication created. And nothing is better than that.

So, this year I decided to make some healthy red velvet pancakes for Valentine's breakfast but, truly, they're good for any meal (or time) of the day. 

INGREDIENTS: 

2 cups of gf oat flour

1 1/2 tsp aluminum free baking powder

1/4 tsp sea salt

2 pastured eggs

2 tsps vanilla

1/2 banana

2 tbsps raw honey or maple syrup

1/2 cup unsweetened mylk

1 cup of peeled cooked organic beets

2 tbsps avocado oil

 

INSTRUCTIONS: Mix dry ingredients well and put aside.

Blend wet ingredients in a mixer until smooth, add the dry ingredients and mix again until you have a beautiful, velvety deep pink batter.

Add a bit of extra oil to a hot pan and cook 1/3 cup of batter at a time for 1-2 minutes on each side. 

Once cooked and slightly cooled, cut out pancakes into heart shapes, top with maple syrup, shredded unsweetened coconut and whipped coconut cream for an extra fancy display.

Share with your loved ones and give them big sweet red velvet kisses! Happy Valentines' y'all!!!