Make these paleo grain-free red velvet pancakes for your lover on Valentine’s Day! They’re light, fluffy and delicious!

Valentine's Day Morning Grain-Free Red Velvet Pancakes (Paleo)

Good morning my lovers and HAPPY VALENTINE’S DAY! I like to keep it low-key on Valentine’s Day by staying in and cooking. It’s always so crazy trying to get a reservation on this day and I hate long waits at restaurants – it’s actually one of my biggest pet peeves. I don’t know why it causes me anxiety – but it just does. Another reason going out on Valentine’s Day is tough is because now that I have a child it’s not so easy to find a babysitter for this night. That being said, here’s to celebrating this holiday of love at home!

I usually cook a nice dinner for Josh on Valentine’s Day, but wanted to switch it up this year with breakfast in bed. I recently tested this red velvet pancake recipe and can’t wait to make it again for Josh today! We both love pancakes so there’s no better way to wake up on Valentine’s day than with some pancakes and coffee in bed. Fingers crossed that my daughter sleeps as late as she usually does 🙂

Valentine's Day Morning Grain-Free Red Velvet Pancakes (Paleo)Valentine's Day Morning Grain-Free Red Velvet Pancakes (Paleo)

So let’s discuss these pancakes: they’re perfectly moist, fluffy and absolutely delicious. Not only do they taste amazing, but they’re also grain-free and dairy-free. I used Hannah’s Healthy Bakery grain-free/paleo pancake mix. Their pancake and waffle mix is really healthy and is the perfect blend of gluten-free and grain-free flours with the authentic taste and texture of real pancakes. In addition to being grain free/gluten free, Hannah’s Healthy Bakery mix is also dairy free, soy free, sugar free, and contains no preservatives. This mix is made with all real, wholesome ingredients. I get so happy when I read an ingredient list and it’s minimal. The ingredients in this mix are simply almond flour, tapioca starch, cream of tartar, baking soda, psyllium and sea salt.

Valentine's Day Morning Grain-Free Red Velvet Pancakes (Paleo)

I find that using pancake mixes makes my life easier. I love making pancakes from scratch, but when I’m pressed for time (a weekday morning) these mixes really come in handy! Not only is this pancake mix convenient, but it also saves me money because I don’t have to purchase as many ingredients for the recipe. I also have a toddler, so anything that saves me time is greatly appreciated these days!

To give these pancakes the perfect red color I added 3 tsp of beet powder. Not only does adding beet powder make these look pretty, but it’s also adding extra nutrients to this recipe. Beets are packed with immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese. Beets are also high in folate, which helps reduce the risk of birth defects. Since these pancakes are red they’re obviously perfect for Valentine’s Day, but I’ll definitely add beet powder to my pancakes again just for the nutritional benefits. If you have children, adding beet powder to their pancakes to make them red may be a fun way to add some extra nutrients in their food plus they’ll love the color! It will also get them excited to eat breakfast!

I hope you all have the best Valentine’s Day whether it’s spent with a loved one or a friend! Sending you a huge virtual hug 🙂

Make these grain-free red velvet pancakes for your lover on Valentine's Day! They're best served in bed 🙂Click To Tweet

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Grain Free Red Velvet Pancakes

  • Author: Leah Goldglantz
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast
  • Cuisine: Gluten-Free, Grain-Free, Dairy-Free
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Ingredients

1 bag of Hannah’s Healthy Bakery Pancake & Waffle Mix

3 tsp beet powder

2 eggs

1/3 cup coconut oil, melted and cooled

1/2 cup + 1 tsp almond milk (or water)

2 tbsp coconut sugar (optional for sweeter pancakes)

Instructions

  1. Preheat some coconut oil in a skillet or griddle over medium heat.
  2. In a large mixing bowl beat the eggs. Add in the remainder of the wet ingredients (coconut oil and almond milk) and mix well.
  3. In a separate bowl add the entire bag of Hannah’s Healthy Bakery pancake and waffle mix, beet powder and optional coconut sugar. Mix ingredients together.
  4. Pour the dry ingredients into the wet ingredients and mix until the batter is formed.
  5. Cook pancakes approximately 2 – 3 minutes per side or until slightly browned. The pancakes may start to bubble when they are ready to flip.
  6. Pancakes are done after both sides are lightly browned. Serve with some maple syrup and fresh fruit. 

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Thank you Hannah’s Healthy Bakery for sponsoring this post. It means so much to me to work with brands I love.

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