How to Make Beet Pancakes: Perfect for Valentine's Day
My family and I try to eat as healthy as possible, but with 15 month old twins, the food we prepare also needs to be tasty. So, sometimes that means resorting to “hiding” vegetables in my kids’ favorite foods. These whole wheat beet pancakes are a staple in our house for this very reason: you’d never know by the taste that contain pureed roasted beets.
Their pink hue makes them fun and kid friendly, and because they’re made with whole wheat flour, honey, and beets, they’re a healthy alternative to traditional pancakes. Not to mention the Greek yogurt adds protein not usually found in pancakes.
Pour them in a heart shape or use a cookie cutter to make a perfect Valentine's Day breakfast.
These whole wheat beet pancakes are really delicious; I hope you enjoy!
- 3/4 Cup all purpose flour
- 1 Cup whole wheat flour
- 3 Tablespoons honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 medium beets, roasted and pureed
- 1 1/4 cup milk
- 1/4 cup plain greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- Begin by roasting beets. (Wrap each beet in tin foil and bake at 400 degrees for about an hour or until you can easily pierce with a fork). The skin should peel right off. Puree in a blender or food processer. Allow to cool.
- Mix the dry ingredients in a bowl. Set aside
- Mix all wet ingredients together (including beets) in a small bowl (or I like to use a blender for easy mixing and pouring) and wisk or mix thoroughly
- Add the dry ingredients to the wet; do not over mix.
- Pour pancake batter onto a hot, non-stick pan or griddle. When bubbles begin to pop, it's time to flip them.