I’m excited to share this sweet Valentine’s Day recipe with you! These pink heart-shaped pancakes are easy to make and taste sooo delicious!! I seriously ate two while taking these pictures for the blog. Besides being pink and heart-shaped, these pancakes are also diary-free. I used Earth Balance’s buttery spread (soy-free) and some Vermont maple syrup (yum!) to top these babies off but feel free to use your own toppings. This pancake recipe is quick to come together, so whipping up a batch Wednesday morning wouldn’t be much of a worry. Scroll down for the recipe!
Makes 6 – 8 pancakes – recipe can be doubled and it also depends on the size of your heart
So I wanted to take a minute to talk about this heart shaped thingy that I’m not really sure what to call it. Someone gifted me two of these things, years ago and I never bothered to give them a try until now. They are pretty awesome and designed to lay flat on a griddle or frying pan. It took me a few attempts at getting the hearts to come out perfect but after that it was smooth sailing.
- 1 cup all purpose flour
- 1 tbs baking powder
- 2 – 3 drops of red food coloring
- 1/8 tsp salt
- 1 tsp sugar
- 1/4 tsp vanilla extra
- 2 tbs olive oil
- 1 cup water – may need to add more as you go along
- Mix all the ingredients together in a large mixing bowl.
- Go slow with the food coloring drops.
- Cook on medium-low heat. Place heart on griddle with a few drops of olive oil before adding a thin layer of pancake mix.
- Once bubbles stop bubbling on pancake, you are clear to flip. Let cook for an additional minute.
- Add toppings and enjoy!