For the roasted beet puree: Preheat the oven to 400 degrees Fahrenheit. Rinse and gently scrub 2 medium beets, then wrap them in foil. Place the beets on a baking sheet and bake for 1 hour, or until a fork pierces through the center with ease. Carefully unwrap the beet and let cool for 30 minutes. Scrape off the beet skin (it should peel off easily) and chop into chunks. Add the beet chunks to a food processor and purée until completely smooth.
Makes 10-12 Pancakes
- Heat a pancake griddle over medium heat and spray with cooking spray.
- In a large bowl, whisk together the beet puree, Swerve, eggs, oil, water, and food coloring. Whisk in the Swerve Pancake Mix.
- Spoon about ¼ cup of pancake batter per pancake. Let cook until bubbles appear around the surface and the edges are dry. Use a pancake spatula to carefully flip, then cook the other side. If the pan seems too hot, reduce the heat slightly. The pancakes will take longer to cook but lower temperatures help preserve the red color!
- Serve with butter, whipped cream, a drizzle of melted chocolate, or a generous sprinkling of sugar-free chocolate chips!
Serving Size 100g
|Total Fat 19g|
|Total Saturated Fat 3g|
|Total Carbs 40g|
|Dietary Fiber 5g|
|Net Carbs: 15g|