I thought it would be fun to have one of my favorite bloggers ransack P&C today. She comes bearing beets, broccoli, parfaits and [of course!] pancakes! Enjoy!
Hey hey hey P&C fans! I hope you are all doing fabulously!
Some of you guys may know me…my name is Heather and I’ve been blogging over at Kiss My Broccoli for a little over two years now. I’m a lover of pancakes, peanut butter, and food porn! [note from Jenn: GAHHH HEATHER! Do you know what kind of search engine queries I’m going to get for that word alone!? haha! Payback darling, payback!]
And totally not above Instagram bathroom selfies 😉
It wasn’t long after I first started blogging that I first “met” Jenn. Hard to believe that WIAW was just a baby blog party back then…ahhh, they grow up so fast! So when Jenn asked if I minded popping in for a guest here on P&C, I knew I couldn’t say no…no really, I COULDN’T…because you see, I committed a Blend (blogger + friend) sin…I broke…a phone date! So in order to get back into her good veggie-loving graces, I’m here to share some veggie-FILLED recipes with you guys! But really, it’s the LEAST I could do after she inspired me to create my vegan version of her Confetti Mac and Cheese!
It’s no secret that I love my vegetables. I mean, look at the name of my blog…me and broccoli?…yeah, we go waaaaay back! 😉 But honestly, the veggie that’s gotten most of my attention lately is not of the cruciferous family at all…
Now I know not everyone is a fan of the good ol’ beet, but honestly I can’t see why. They are FULL of vitamins, fiber, and have such a great natural sweetness to them. I love roasting them up and pairing them with some tangy goat cheese or throwing them in salads with some juicy orange slices, but my favorite thing to do with them is to make CAKE!
1 Tablespoon coconut flour (or ground flax, though the consistency will be a bit different)
1/2 scoop protein powder (30g scoop)
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon sodium-free baking powder
1 large egg white
1/4 cup raw, grated beets
1/3 cup unsweetened almond milk
1/2 teaspoon vanilla extract
5-7 drops chocolate (or vanilla) stevia
2 Tablespoon unsweetened cocoa powder
1 Tablespoon water
3-5 drops stevia or other preferred sweetener
Heat a non-stick skillet or griddle to medium heat and coat with cooking spray. Combine grated beets, egg white, almond milk, vanilla extract, and stevia in a small blender and process for 4- 5 seconds (longer if you don’t want to see little flecks of beet). In a bowl, combine flours, protein powder, cocoa, and baking powder and stir with a wire whisk to break up any lumps. Add wet ingredients to dry ingredients and stir until flour is incorporated. Spoon batter onto skillet surface forming 3 medium-sized pancakes and cook 5-6 minutes per side or until edges start to crisp (batter will not bubble). Plate and layer with Greek yogurt, cocoa sauce, and cacao nibs (or chocolate chips).
Combine all ingredients and stir until smooth.
And the best part about it? All those people out there who think they don’t like beets won’t even know the difference! The only thing they’ll be asking is to pass more of that cocoa sauce! But don’t just take my word for it…head to the store…buy up some ruby beauties…and make some CAKE!
So hopefully you guys don’t think I’ve “beet-en up” on Jenn’s blog too much…because I’d love it if you came to play with me over in broccoli land! The fun is free and we have pancakes every Sunday… I promise they’re not ALL stuffed with mystery ingredients! 😉
Seriously darlings, this girl is officially my guru of all things pancake. She’s amazing!
Thanks for guest blogging for me Miss Broccoli! Love ya lots!
All photos and recipes on this site are copyright protected and may not be used or distributed without permission. Occasional product links on this website are affiliate links for items I both own and adore.
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EAT. YO. VEGGIES.
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