I admit, I had an entirely different post ready to publish this week.  But when my friend Samantha from Good Life Organics posted a Beet Pancake recipe from Weelicious on my Facebook Page, I knew I had to change things up.   Now, I already knew I liked to use beet “juice” as a food coloring, but Catherine McCord at Weelicious took it a step further – she pureed the entire beet and added it to recipes.  I love this idea!  The picture of her bright pink, beet pancakes instantly made me think “Valentines Day” so I used her idea of pureed beets, added them to my buttermilk pancake & waffle recipe, poured the batter onto the griddle in the shape of a heart and VOILA – Valentine Pancakes.  I hope you and your special Valentine enjoy these on Tuesday and well…why not celebrate all year!

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Valentine Pancakes

Ingredients:

• 2 C whole wheat pastry flour
• 1/2 tsp sea salt
• 2 1/2 tsp baking powder
• 1 tsp baking soda
• 2 tbsp raw (turbinado) sugar
• 2 C buttermilk
• 2 eggs, room temperature
• 2 egg whites, room temperature
• 1 -2 roasted and pureed beets (depending on your tastes)
• 2 tsp vanilla
• 1/2 – 1 C blackberries or raspberries (thawed if frozen)

Directions:

1. In a large bowl, whisk together flour, sea salt, baking powder, baking soda and sugar.
2. In a separate bowl, whisk eggs and egg whites until fluffy.  Add buttermilk, pureed beet, and vanilla.  Whisk until well incorporated.
3. Gently fold in berries.
4. Heat griddle to medium.  Lightly grease with butter or oil.
5. Using a spoon, ladel batter onto griddle in the shape of a heart.  Cook until bubbling then flip and cook until done.
6. Top with butter and maple syrup or our Berry Syrup.

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Happy Valentines Day to you all!  Next week I’m excited to introduce you to a new project I’m working on for Jamie Oliver’s Food Foundation.  We’re going to need your help and support – Want to get a head start?  Here’s a sneak peak:  http://wishes.causes.com/wishes/421160.  Until next week…