Monday, December 9, 2019
These beet pancakes are a great Valentine’s Day recipe that you can prepare the night before in a blender. Keep it in the blender covered in the fridge and then just fry them the pancakes the next morning when you’re ready. I love how the color comes out pink without using any artificial coloring!
Pink Pancakes
Course: Breakfast
Cuisine: American
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 6 pancakes
Calories: 146kcal
Ingredients
- 1 beet boiled/peeled
- 1 cup milk
- 1 large egg
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
Instructions
- In a blender, puree beet with milk until smooth with no lumps. Add egg, butter, vanilla extract and maple syrup, and blend to combine.
- Add flour, baking powder and salt to the mixture. Pulse a few times to combine, being careful not to over blend.
- Heat a nonstick griddle over medium-low heat. You can melt butter on the surface or spray with cooking oil spray or leave it dry.
- Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter.
- Serve immediately with mixed berries and maple syrup, if desired.
