Sophie Uliano's Heart-Shaped Pancakes


You will need heart-shaped pancake molds
• 3 medium small red beets
• 1 cup whole wheat pastry flour
• 1 cup almond flour
• 1 ½ tbsp dark brown sugar
• 1 tbsp baking powder
• ½ tsp sea salt
• 2 cups buttermilk
• 3 large eggs, beaten
• ⅓ cup coconut oil, melted + 1 tbsp for frying

  1. Pre-heat oven to 400 F. Place beets in a baking dish with ½ cup water in the bottom. Cover with foil and bake for one hour, or until tender. Cool, peel and puree the beets in a food processor until smooth. You will be using ½ cup of the puree. You can freeze the remainder for future batches of pancakes!
  2. Combine the flours, sugar, baking powder and salt in a large bowl. In a separate medium bowl, whisk the buttermilk and eggs together. Add the coconut oil and whisk again. Finally whisk in the beet puree. Combine the wet and dry ingredients.
  3. Melt the coconut oil in a cast iron pan, and when it’s sizzling place heart shaped pancake molds* in the pan. Fill the molds with batter. When you see bubbles forming on top, carefully wiggle the molds off the pancakes, and flip them. Serve with Cashew Cream and a little warm maple syrup.

* Be sure to grease the pancake molds first.
Cashew Cream Ingredients:
• 2 cups raw whole cashew nuts
• Water
• ¼ cup maple syrup
• 1tsp vanilla essence

  1. Rinse the cashews and place in a glass bowl.
  2. Cover with water and refrigerate overnight.
  3. When ready to use, rinse them and place in a high speed blender (Vitamix ideal) with ½ inch of water covering them.
  4. Blend to a smooth consistency. Add the syrup and the vanilla. If you want to make your "cream" a little thinner, add another couple of tablespoons of cold water.

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