red velvet pancakes

Perfect for Valentine’s Day, these red velvet pancakes are simple to make.

Just roast some beets, puree them with your wet ingredients, add a little cocoa powder, and then follow the rest of the directions on your Bisquick box.

If you have a heart shaped cookie cutter or mold, you can really add a little Valentine’s Day punch.

We had a fun “breakfast for dinner” night with the boys and they eagerly dug in to these bright, fluffy, red velvet pancakes.

Valentine’s Day, Chinese New Year, Shrove Tuesday are all around the same time this year, making it the perfect time for red velvet pancakes.

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2 cups Bisquick

1 cup milk

2 eggs

1 large beet

2 tablespoons cocoa powder


1. Wrap your beet in tin foil and roast in the oven at 350 degrees fahrenheit for an hour, or until soft.

2. Peel the skin from your beet, quarter it, and puree in a blender with the cup of milk until it is all liquid

3. Mix, in a large bowl, the eggs, milk/beet puree, cocoa powder, and Bisquick mix

4. Heat a large greased pan or griddle and pour the pancake batter in 5″ circles. Flip when the edges start to bubble and cook the other side.

5. I chose to cut my pancakes into heart shapes after they were cooked, you could put the mold directly in the pan, or leave them as round velvety pancakes.

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6. Serve with a pat of butter and real maple syrup

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