I have a S-U-R-P-R-S-E Valentine’s Breakfast to share with you that the entire family is going to love. I know…you’re probably thinking…what? When you read ‘Beet Pancakes’. But seriously, they really are delish…
I first released this recipe in 2014 & have been traveling making it with kid and families on and off for the past four years & it’s a ‘thumbs up’ recipe,
So, I’m bringing it back to the site & issuing a TASTE TESTING CHALLENGE for these deliciously scrumptious Pancakes! Let me know what you think….(after you’ve had them).
Pink-alicious (Beet Pancakes) with a Twist by Jodie Fitz
¾ cup low fat milk
½ cup brown sugar
½ cup pureed beets
1 ½ teaspoons raspberry extract
½ teaspoon vanilla extract
1 cup all purpose flour
1/4 cup whole wheat flour
1-tablespoon baking powder
¼ teaspoon sea salt
Non-stick cooking spray
In a bowl mix the egg, milk, sugar, beets and extracts together until they are mixed well with an electric mixer. Stir in the flour, baking powder & salt with a hand whisk.
Pre-heat your griddle and pre-coat it with the non-stick cooking spray. Cook one side of the pancakes until the edges are cooked and the center begins to bubble before flipping to finish cooking the pancakes on the other side.
Toppings: These pancakes are actually delicious without any topping. Instead of syrup try the seedless raspberry preserves and/or a yogurt glaze which we make by mixing 3 oz. vanilla yogurt with 1 – 2 tablespoons of milk depending on the yogurts consistency & 1 tablespoon of honey.
Beets: You can purchase the canned sliced beets for this recipe & puree them in a food processor or blender. Or, you can purchase the fresh beets, cook them and then puree them.