About the Recipe

This recipe and blog post were originally published on turnupthelove.ca

The way to the Heart is Through the Stomach!

Want to do something nice for your sweetheart this Valentine’s day? How about serving up a loving plate of these cinnamon-y heart-shaped pancakes! If you’re flying solo this year, then up your self-care and claim the plate for yourself.

Valentine’s day holds a special place in my big pink glittery heart. It was on a very sweet February 14th (5-years ago), that I decided I would no longer wait for a man to make me happy.

I decided to hop aboard the self-love train, and one of the first stops was making myself heart-shaped pancakes on Valentine’s Day. It’s been a yearly ritual ever since. Now I just double the recipe and make them for me, and my forever guy.

After some serious flipping malfunctions and heaps of messy cleanups, I think I’ve finally mastered the vegan pancake. But I’ll let you be the judge of that!

ABOUT THE EXPERT
Sairah Pettes

Sairah works with Healthoholics as an Interdepartmental Assistant. You’ll see her at our reception desk, managing our bulk food section, and receiving inventory. Behind the scenes, Sairah is taking an active role in maintaining our website, e-store and more!

When she’s not at Healthoholics, Sairah is changing the world as a Body Positive, Intuitive Eating Coach.

The Recipe

Healthy Heart-Shaped Pancakes

Prep Time:
5 mins
Serves:
2-4
Cook Time:
15 mins
Author:
Sairah Pettes
Total Time:
20 mins
Recipe
Ingredients:

Dry

  • 2 cups gluten-free pancake flour (Bob’s Red Mill is a great brand)
  • 3 teaspoons coconut sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon fine himalayan salt
  • 1 tablespoon baking powder

Wet

  • 2 cups unsweetened vanilla almond milk
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 Tablespoons organic virgin coconut oil

Toppings

  • Drizzle of coconut syrup or pure maple syrup
  • Berries of your choosing
  • Hemp hearts
  • Dairy-free chocolate chips

Extras

  • Heart shaped cookie cutter
Instructions:
  1. Measure out the almond milk, and pour into a small bowl.
  2. Add the vinegar to your almond milk, and set aside while you prep the dry ingredients.
  3. Grab a large bowl and add the dry ingredients: gluten-free flour, coconut sugar, cinnamon, salt and baking powder. Whisk until well combined.
  4. Once combined, pour the almond milk mixture, vanilla extract, and coconut oil into the bowl of dry ingredients.
  5. Whisk together until there are no big clumps.
  6. To cook use a frying pan and heat medium-high heat.
  7. Add about ¼ to ½ teaspoon of coconut oil to your heated pan.
  8. Place the heart-shaped cookie cutter onto the pan, and slowly pour the mixed pancake batter inside.
  9. The pancakes are ready to be flipped once the edges appear cooked and bubbles form on top.
  10. Flip and cook on the other side until lightly browned.
  11. Once cooked, pop the pancake out of the cookie cutter.
  12. Serve immediately with coconut syrup, and top with your favourite fruit.
  13. Any leftovers can easily be frozen. Place in a freezer safe container or bag with a sheet of parchment paper between the pancakes.

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