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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. Jared

    May 12, 2013 at 9:57 pm

    Made these for my kids and they were begging for more. We had white beets from our community supported agriculture farm, so the color was not distinctive. Used half white wheat, half oat flour and they were light and fluffy, I will definitely make them again.

  2. Jen

    April 19, 2013 at 11:28 pm

    I’m thinking of trying to make these into waffles….seems the proportions are pretty much the same but maybe adding another egg or two? Maybe another Tb. of butter?

  3. maria

    April 12, 2013 at 6:59 pm

    What if I want to use just whole wheat flour? What do you recommend?

    • catherine

      April 15, 2013 at 1:54 pm

      You can use all whole wheat flour, but they will come out much more dense! Maybe try white whole wheat?

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  5. Ruth

    March 17, 2013 at 10:13 pm

    Wondering if it would be okay to freeze the remainder of the batter

    • catherine

      March 18, 2013 at 12:38 pm

      Hmm I’m not sure about that, because pancake batter is really best used fresh! Otherwise it starts to loose the baking soda and baking powder rising actions!

  6. kelly

    March 14, 2013 at 12:39 pm

    SOOOOOOO delicious!!!!

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  8. Tracy

    February 28, 2013 at 3:49 pm

    sounds great! Could I also use other veggies, such as carrots, butternut squash, etc…?

  9. 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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  11. 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!

  12. 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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  15. fabeena

    October 28, 2012 at 8:36 pm

    can i use spinach for my pancakes

  16. 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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  18. 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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  22. 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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  24. 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.

  25. Samantha

    February 14, 2012 at 12:03 pm

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