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A place where food is celebrated, not feared. This is your guide to creating well-balanced meals while enjoying every single bite.

Pretty in Pink Pancakes


2 cups all-purpose flour

3 tablespoons brown cane sugar

1 teaspoon baking soda

1/2 teaspoon salt

3 cups reduced-fat buttermilk + 1/4 cup (Substitution: almond milk or A2 milk for those who are lactose intolerant)

5 tablespoons unsalted butter

2 large eggs (Substitution: flax egg)

1/2 cooked beet

Raspberries (garnish)

1/4 cup plain unsweetened yogurt

2 Tablespoons Honey (Substitution: Maple Syrup)

Maple Syrup


Begin with the beet mixture because the beet mixture will give the natural pink hue to your pancakes without using food coloring. Do not worry because you will not taste the beets in your pancakes at all.

In a blender, magic bullet or food processor, add the beet and 1/4 cup reduced-fat buttermilk, blend until smooth. Set aside.

Over medium heat, heat the pan or griddle you are going to use to make the pancakes.

In a large bowl add flour, sugar, sifted baking soda, salt, buttermilk, butter, eggs and 2 tablespoons of the beet puree. If your batter is not a dark pink batter, add more of the puree, but be careful to not add too much because it will make the pancakes too pink. Whisk all ingredients together, but make sure not to over mix because it may cause the batter to get runny. Leave lumps in your batter.

However, if you are using dairy-free milk the batter is going to be runny, but that is ok.

Let your batter sit for 5 minutes.

Butter your pancakes griddle or cast iron pan.

Add 1/4 cup of the batter to your pan. You may make the pancakes bigger, but I found that it was easier to flip smaller pancakes.

Cook for 3 minutes on side one and 2 minutes on side two. Please be aware the time for each side of the pancake will be determined by the heat of your pan. I noticed cast iron pans may get by with 2 minutes per side, so you may want to keep your eye on the pancakes.

Make sure you butter your pan after each batch to avoid the pancakes from sticking to the pan.

After all the pancakes are off of the griddle, make the yogurt-honey “whip cream”.

In a small bowl, add the plain yogurt and honey, mix together. Set aside.

Garnish the pancakes with raspberries, yogurt-honey “whip cream,” and maple syrup and enjoy these delicious pancakes with you significant other, family or friends on Valentine’s Day.

Blackberry Waffles

Blackberry Waffles

Pumpkin Pancakes

Pumpkin Pancakes