Red Beet Pancakes
Sure, you’ve had your morning pancakes with fruit, but have you ever had them with vegetables? Aha! Now you’re in for a real treat. How about pancakes with red beets? I love red beets. They’re great for salads. One of my favorites is the chicken red beet salad my mom would prepare when we had special guests at our home.
For this recipe, my pancake batter uses similar ingredients one would need for regular breakfast pancakes, with the addition of pureed red beats. The beets give the pancakes an attractive and appetizing red color which would be very appropriate for the holidays. Surprise your guests by having them think they’re being served with strawberry pancakes – especially when you actually top them with fresh strawberries. If there are kids around the breakfast table, ask them to “eat their vegetables” and see if your guests get totally confused.
1 large red beet, peeled and pureed (You can also use about 4 oz of canned red beets)
1/2 cup all purpose flour
1/3 cup whole wheat flour
1 tsp baking powder
1 1/2 tbsps brown sugar
3/4 cup nonfat milk
1/2 tsp kosher salt
1 large egg
1/2 cup greek yogurt
1/2 tsp vanilla extract
2-3 tbsps unsalted butter
3 tbsps blue gave nectar (or regular syrup)
2 fresh strawberries, thinly sliced
Sift and combine all purpose flour, whole wheat flour, sugar, baking powder and salt in a medium bowl. In a separate bowl, combine pureed beets, milk, yogurt, egg and vanilla extract. Whisk. Add the batter to the flour mixture and whisk lightly, leaving a few lumps. Lightly grease a medium frying pan over low heat. Add 3 tbsps of the pancake mixture to the pan and cook for 3-4 minutes on either side. Repeat for additional pancakes. Stack cooked pancakes on a serving plate, top with butter and fresh strawberries. Pour desired amount of nectar or syrup.