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Red Beet Pancakes

June 28, 2011

My husband has discovered a passion for cooking. For me, this newfound culinary obsession of his is both a blessing and a curse. While on one hand it's a huge relief because I don't have to cook, it can also be a total pain in my tush (and not just because of the potential mess I likely find afterwards) because while he is completely focused on his latest creation, I am left in charge of two cranky, hungry kids.

It's hard for me to get upset though. Hubby gets so excited about the whole process and the two hour mental voyages he takes while focussed on a new dish are kinda hilarious to watch. It's like witnessing a 4 year old
trying to finish a 50 piece jigsaw puzzle for the first time. Plus, I love watching how jazzed the kids get seeing Daddy work in what they consider to be Mommy's turf.

One recent Saturday morning, Daddy decided to make a beet pancake recipe he had seen in Good to the Grain, a fabulously gorgeous book by Kim Boyce. As soon as Kenya heard the words "beet" and "pancakes" he said, "no way, that's gross". It didn't take long for Chloe to jump on the "yucky" bandwagon. It seemed like this experiment was going to leave two out of four of us with empty tummies, but as soon as the kids got into helping Daddy stir, mash and measure, they apparently forgot all about their initial aversion. By the time the beautiful ruby discs finally came off of the griddle and onto everyone's plates, the kids downed about 5 a piece.
My favorite part of this story though, came later on when my husband asked Kenya why he was so resistant at first to the beet pancakes. Kenya just looked at him and said, completely matter of fact, "who knew they were going to be that good!"

I've simplified Boyce's recipe here, adding some whole wheat flour, more pureed beets to further brighten the color and some Greek yogurt too, making these red beet pancakes a breakfast that will make everyone's eyes as big as their stomachs when you set them on the table.

He may make a bit of a mess and take a while finding his way around the kitchen, but I have to say it's unbelievably charming watching hubby take over what I usually think of as my kitchen....and make it more of ours!

Red Beet Pancakes  (Serves 6)

  • Prep Time:5 minutes,
  • Cook Time: 12 minutes,
  • Total Time: 17 minutes,

Ingredients

  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 medium beets, roasted & pureed (about 3/4 cups)
  • 1 1/4 cup milk
  • 1/3 cup plain greek yogurt
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Preparation

  1. 1. Sift the first 5 ingredients into a bowl.
  2. 2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
  3. 3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
  4. 4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
  5. 5. Serve with desired accompaniments.
  6. * To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months

Accompaniments: honey, maple syrup, butter, raspberry sauce

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Comments






  1. Whitney

    January 29, 2013 at 8:33 pm

    Made these tonight. Took a little convincing for my 2-year-old to try them, but everyone finished their dinner (we’re a pancakes for dinner kind of family). My usual recipe is ricotta pancakes, so I substituted ricotta cheese for the Greek yogurt, and they came out very well. Paired them with spinach smoothies, and the kids got two awesome veggies and thought dinner was a special treat!

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  3. Diana @ Eating Made Easy

    January 24, 2013 at 2:50 pm

    So great your hubby is enjoying his new found love of the kitchen! Fun idea to add beet puree to pancakes! I like one readers comment about freezing beet puree, so convenient!

  4. hippie1025

    December 4, 2012 at 9:56 pm

    My 2-yr-old adores these! It has gotten to the point that we not only keep the pancakes frozen for snacks, but I also keep frozen beet puree cubes so that I can make a batch quickly without having to think ahead about roasting the beets. One of my favorite things about these pancakes is that she makes the batter with me, and I have to defrost extra puree for her to eat along the way, *and* she finishes the remainder of the greek yogurt (she calls it ice cream) along the way. A big thank you for this recipe!

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  7. fabeena

    October 28, 2012 at 8:36 pm

    can i use spinach for my pancakes

  8. julie

    October 21, 2012 at 7:44 pm

    I made these this morning with canned beets. They were definitely a pale pink color, so will roast fresh ones next time to get more of a deep red. The canned ones worked for a spontaneous breakfast, though! I also did not have any yogurt on hand, so eliminated it. I did use whole milk in an attempt to make up for it. My 2-year old daughter and regular pancake-loving husband both approved! My daughter, especially, loved them!

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  10. Sarah L

    August 8, 2012 at 8:36 pm

    We love pancakes in our house and make many varieties, but this is the first time I’d seen beet pancakes. My son requested breakfast for dinner tonight and we had some CSA beets to use up, so I thought it would be perfect. I even made a double batch and made mini-pancakes with the second half and froze them for his lunches this fall. Thanks for the recipe!

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  14. Crystal webb

    June 30, 2012 at 9:21 pm

    These are super yummy and oh so pretty! We use almond extract instead of vanilla, and they are the bet tasting pancakes I have ever had!

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  16. Lisa

    June 12, 2012 at 2:40 pm

    These are the MOST beautiful pancakes I’ve made in my life! What an awesome recipe. My girls and I thoroughly enjoyed them. :-) Also, I topped with a bit of butter and a thin layer of warmed applesauce.

  17. Samantha

    February 14, 2012 at 12:03 pm

    I love this!! I used beets to color some of our Valentine’s Treats too!!!

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  19. Tasha

    February 5, 2012 at 3:48 am

    These were fantastic. I substituted agave nectar for the brown sugar. My 3 year old son was still very skeptical, but with a bit of maple syrup on top, all was good. And my 1 year old daughter ate these up as if they were the best thing since sliced bread. Thanks for the idea. I would have never thought of making beet pancakes!

  20. Emily @ Random Recycling

    February 1, 2012 at 10:42 pm

    Awesome idea! I think I’ll try this and make them into hearts for Valentine’s day.

  21. Eugenie

    January 24, 2012 at 5:43 pm

    love, love, love this recipe! my VERY picky 4 year old helped make them, the whole time stating “i don’t like beets”. then ate 5 pancakes in 10 minutes and asked for beet pancakes for lunch!

  22. Lissa

    January 24, 2012 at 12:17 am

    Do you think these would stand up in a waffle iron? My 19mos old loves her waffles :)

  23. Alicia

    January 22, 2012 at 3:20 pm

    Trader Joe’s sells cooked beets in a pouch. I cut the pancakes into hearts for Valentine’s Day. So fun & delicious!

  24. Jessica

    December 31, 2011 at 12:35 pm

    i made these yesterday for my 15 month old. She ate them even without butter or syrup. My husband also ate them this morning and he is not a beet fan. THANK YOU!!

  25. Karen

    December 30, 2011 at 12:55 pm

    I just made these and they are delicious! I don’t like beets but I gobbled this up and they very pretty to look at. I also used beets that i had previously roasted and frozen. So I just thawed the beets in the microwave, peeled and mashed (i thought puree in the food processor would be too noisy in the morning). Thanks for a great recipe!