Baked red velvet pancakes with all natural beets.They are soft, light, easy, no-prep required and are served with a amazing cream cheese sauce. The ultimate Valentine's breakfast!!!
Preheat oven to 350 degrees F. Spray a standard muffin pan with non-stick cooking spray.
Whisk together all dry ingredients in a large bowl. Mix in 3 tablespoons room temperature butter with your fingertips, until it looks like wet sand. Set aside.
Whisk together all dry ingredients in a small bowl. Add into the flour misxture and mix until it just comes together (do not overmix).
Evenly distribute batter (an icecream scoop comes handy) into 8 mufffin cups. Bake for 18-20 minutes or until a toothpick inserted in the middle comes clean.
Place pan on a wire rack to cool.
Whisk together cream cheese and butter, until it gets creamy and smooth (1-2 minutes). Add confectioners and 1 tablespoon milk, mix until it gets very smooth. (You can add more milk to get the icing to your desired consistency).
Wash and peel a small beet, grate in the fine side of a grater and measure 1/2 cup (do not pack) for the recipe.