These Beet Pancakes are DELICIOUS with one Simple Ingredient making the Difference

beet pancakes

Last Updated on

 feb film carliCarli recently joined me in the Price Chopper Kids Cooking Club kitchen to make a S-U-R-P-R-S-E Valentine’s Breakfast to share with you that’s also perfect for the upcoming break.  And, together we are issuing a TASTE TESTING CHALLENGE for these deliciously scrumptious Beet Pancakes!  I know…you’re probably thinking…what?  But seriously, they really are delish…

If you follow along you will see that I recently made my husband a naturally dyed red velvet cake for his birthday.  In fact, it feels like we are a little beet happy lately – lol.  But the truth of the matter is that this recipe came long before the red velvet experiment, but some how in my subconscious I decided to share them one after the other…

There are a lot of different versions of beet pancakes & we tried several that didn’t make the cut.  I have been experimenting & at the end of the day it was one simple ingredient that made all of the difference. What was it? Raspberry extract.  And, this simple solution is receiving a total THUMBS UP!

 

We finished off our Beet Pancakes quite decadently by drizzling them with a yogurt glaze (see below) & a bit of seedless raspberry jam; a total hit!

beet pancakesBeet Pancakes with a Twist by Jodie Fitz

 1 egg

¾ cup Price Chopper low fat milk

½ cup brown sugar

½ cup pureed beets

1 ½ teaspoons raspberry extract

½ teaspoon Price Chopper vanilla extract

1 ¼ cups all Price Chopper purpose flour

1-tablespoon baking powder

¼ teaspoon Price Chopper salt

Price Chopper 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 Price Chopper non-stick cooking spray. And cook the pancakes; cook one side 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.  If you do purchase the canned, try the no salt added for a NuVal Score of 100.  Or, you can purchase the fresh beets, cook them and then puree them.

 

20 Comments on “These Beet Pancakes are DELICIOUS with one Simple Ingredient making the Difference”

  1. That’s different, I’d love to try them and my girls would love pink pancakes. Not sure how they would love the beet flavour though, one of them loves beetroot and eats just about everything, the other is very fussy!!

    1. You can’t taste the beets in this recipe at all – they are completely raspberry favored & totally delish!

  2. I love incorporating healthy ingredients into recipes where you don’t normally expect to find them. Beets are a great, natural way to add dramatic color to food, I haven’t tried beet pancakes before though. Definitely making these!

    1. ENJOY! No beet flavor in these at all…a total hide in this combo :)! They taste like raspberry YUM!

  3. I love that you’re using healthy ingredients, and since kiddos love pancakes… THIS IS DOWN RIGHT GENIUS!
    Thanks for sharing via Mommy Monday!
    XOXO

Leave a Reply

Your email address will not be published. Required fields are marked *