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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!

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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






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  1. Jessica

    July 2, 2011 at 10:47 pm

    Reply

    Recently learned that I have a pretty high sensitivity to eggs AND dairy…a literal and figurative shot to the gut for a foodie like me (and an Italian no less…can I even breathe without cheese??) Adjusting my chef hat and vowing to keep making delicious, healthy food…only Vegan now I guess! I will play with an allergy friendly version of these delightful looking morsels and report back! Made egg/dairy-free plantain/carrot pancakes a few days ago and they were a hit with my 3 yr old (and my husband) so these should morph well enough. Wish me luck!

    • elisa

      July 10, 2011 at 7:37 pm

      Reply

      what did you do for the egg substitute. in the same boat!

      • Liza

        July 22, 2011 at 10:37 pm

        Reply

        To Elisa-There is something called “Egg Replacer”-although I think it is better for baking. You will have to do some experimenting with it. Also-you can replace eggs with Flax Seed Meal. I have used it in pancakes instead of eggs and did not taste a difference. My husband does not know the difference either. I am curious to know if you can replace eggs with Chia seeds?

        • Danielle

          August 9, 2011 at 8:32 pm

          you can substitute 1 Tbs Chia seeds mixed with 3 Tbs water for the egg :)

      • Jessica

        July 16, 2011 at 10:13 pm

        Reply

        So far I have done fine making muffins and pancakes using applesauce or bananas (or plantains in the pancakes I mentioned before). Matter of fact, I made vegan banana carrot coconut “cupcakes” (more like muffins) for a playdate/dinner party tonight and they were loved by kids and adults alike…no prob without the eggs or milk. I just bought a powdered egg replacer at Whole Foods to use in more savory dishes (like casseroles or meatballs) but I have not yet tried it…and will always opt for more natural substitutes whenever possible. I have also read that you can use ground flax and water, but haven’t tried that yet either. It’s all fairly new to me! Here is an article you may find helpful: http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm
        Also, if you have any dairy issues I found a decent vegan cheese called Daiya. Many of the other cheese alternatives have casein in them, which I’m supposed to stay away from. I’ve made a yummy tofu scramble with it as well as veggie quesadillas…I used the pepperjack flavor and it melted nicely and tasted pretty good. Good luck…we can DO this!

  2. Pingback: beets on the brain

  3. Susan G

    June 30, 2011 at 9:23 pm

    Reply

    Yumm! Made these tonight and my non-pancake-liking husband kept coming back for more. So light and fluffy and the color is gorgeous. I didn’t vanilla in my pantry b/c I forgot we needed more and they still turned out great!!! Thanks for another great recipe!

  4. Pingback: Stuffed Strawberries and Cream | Family Kitchen

  5. Tanya

    June 29, 2011 at 12:29 pm

    Reply

    I make similar, “Pink Pancakes” for my 3-year old son, who became a picky eater, almost overnight. He’s going through a phase where colour matters, and since pink is his favourite colour, these are a HUGE hit!

  6. Alaina

    June 28, 2011 at 7:50 pm

    Reply

    When I prep my beets I peel, chop, and throw them in the steamer basket til tender…then just immersion blend and done! and I still freeze any purees I make in ice cube trays and them bag them, that way I know how many to grab to throw into certain recipes…

  7. Janecia

    June 28, 2011 at 3:46 pm

    Reply

    Can you make the pancake batter the night before and then cook them the next day??

    • catherine

      June 29, 2011 at 3:17 pm

      Reply

      I would prepare the wet ingredients separate and the dry ingredients separate and refrigerate them then combine in the morning. You can prepare the batter though at night and try it out, let me know how they turn out :)

      • Alexandra

        April 15, 2013 at 1:13 am

        Reply

        I had to leave most of my batter in the fridge overnight because I lost track of time and had to stop cooking mid-recipe and the batter held up very nicely. Iy was almost 20 hours later and the pancakes still fluffed up like the previous day. I love this recipe but have to find the right heat so they are totally cooked through without burning them. Thanks again for this delicious recipe. I have to say that it’s the most delicious and satisfying pancake I’ve ever eaten. I didn’t get the sugar high and low like I do with normal pancakes!

  8. Andree

    June 28, 2011 at 2:15 pm

    Reply

    I would also love a tutorial on how to prepare beets. I love to eat them, but find cooking them daunting.

    • catherine

      June 28, 2011 at 2:24 pm

      Reply

      How to Video coming soon!!! :)

  9. Olive's Mom

    June 28, 2011 at 2:02 pm

    Reply

    jane and Inga – I have 2 kids under 3. Trust me, roasting beets takes very little time (toss them in the oven for 45 mins while you do something else) and the flavors are so much better than canned beets. But best of all, you can roast them and freeze them until you’re ready to make the recipe. Roasted beets freeze beautifully!! You can also roast one night and refrigerate for at least 3 days.

  10. Susan

    June 28, 2011 at 12:23 pm

    Reply

    How do you roast them? I have 2 that I need to “fix” but I don’t know how.

    • catherine

      June 28, 2011 at 2:26 pm

      Reply

      I put them in a foil and roast for 1 hour at 400 degrees.

      • Clarity

        June 28, 2011 at 6:28 pm

        Reply

        Tin foil directly on food can contribute to alzheimer’s disease, as the body stores the tiny aluminum particles and they add up over a lifetime. Best not to wrap foods in tin foil.

        Beets can EASILY be boiled whole. Once soft to a fork, rinse, cool, and skin falls off very easily. Boiling beets maybe easier for some than roasting and you do not need to use tin foil.

        Aloha, Claire

        • Radiah

          August 9, 2012 at 5:10 am

          There is no proven evidence that aluminium causes Alzheimer’s
          http://alzheimers.org.uk/site/scripts/documents_info.php?documentID=99

        • adri

          July 3, 2011 at 11:58 pm

          I wrap them in parchment paper first and then tin foil…do you think that’s ok? The juice of the beet does soak through the paper.

        • catherine

          July 6, 2011 at 1:54 pm

          Ya thats fine :)

        • Shelly

          June 28, 2011 at 7:02 pm

          boiling them will take out lots of the nutrients though, right? is there a foil substitute?

        • Pamela

          June 29, 2011 at 8:14 am

          After you remove the beet greens (save for another use), scrub the beets and place in a baking dish with about 1/2 inch of water. Cover baking dish tightly with foil and roast at 400 degrees. Cooking time can vary based on the size of the beets, 35-60 minutes. Be super careful when removing the foil since steam can be dangerous.

    • Olive's Mom

      June 28, 2011 at 2:06 pm

      Reply

      Wrap individually in tin foil and bake at 400 degrees on a cookie sheet for 45-60 mins (until you can easily pierce with a fork)

  11. Sina

    June 28, 2011 at 12:23 pm

    Reply

    can i substitute applesauce for sugar? I haven’t started my daughter on sugar yet.

    • Clarity

      June 28, 2011 at 6:35 pm

      Reply

      oops, I meant to reply to you, Sina,
      Lakanto is a sweetener that looks like sugar, but has zero calories, zero glycemic index, and zero artificial ingredients; its sweetness is equal to sugar; great for baking, and delicious, with a hint of maple. Japan makes it and has had it for ten years, and the U.S. is trying to keep it out, because of the huge market and profits in High Fructose Corn syrup and GMO corn & beet sugar. If you read only ‘sugar’ on a label these days, it is most likely genetically modified beet sugar. Glad you are caring for your children’s sugar intake. Well done!

    • catherine

      June 28, 2011 at 2:27 pm

      Reply

      I am not sure of the sweetness but i don’t see why not, have you used maple syrup or honey? the consistency of the pancake might be a little off though since you are not using the brown sugar but it is so little that I don’t think you will have any problems.

  12. Marian

    June 28, 2011 at 11:19 am

    Reply

    Can’t wait to try this recipe! I tried beets for the first time a couple of years ago (In my twenties!). I love the taste of beets! This would be wonderful to try out for my kids and myself!

  13. catherine

    June 28, 2011 at 10:43 am

    Reply

    I promise roasting your own beets is super easy, BUT you many groceries (including Trader Joes) sell cooked beets in the refrigerator section of the produce aisle. All you have to do is puree them. I made 2 batches of these yesterday (to make red beet pancake sandwiches filled with whipped cream cheese and a touch of honey) and it took me about an hour including cooking time. I usually try to make a double batch so I can freeze a ton to have for busy mornings so all I have to do is pop them in the toaster.

  14. Ruth Ann

    June 28, 2011 at 9:31 am

    Reply

    I’d like to know if there is a way to make these suitable for children/adults with allergies to dairy? Could you skip the yogurt all together?

    • Clarity

      June 28, 2011 at 6:33 pm

      Reply

      Lakanto is a sweetener that looks like sugar, but has zero calories, zero glycemic index, and zero artificial ingredients; its sweetness is equal to sugar; great for baking, and delicious, with a hint of maple. Japan makes it and has had it for ten years, and the U.S. is trying to keep it out, because of the huge market and profits in High Fructose Corn syrup and GMO corn & beet sugar. If you read only ‘sugar’ on a label these days, it is most likely genetically modified beet sugar. Glad you are caring for your children’s sugar intake. Well done!

    • catherine

      June 28, 2011 at 2:30 pm

      Reply

      Since its so little, you can skip the yogurt. The yogurt adds moisture to the pancakes and makes them light as well.

  15. Rachel

    June 28, 2011 at 9:16 am

    Reply

    You can usually find beets that have been roasted in the produce department. They are in a sealed pouch. Although, the previously roasted or canned beets may have added salt.

  16. Jennifer

    June 28, 2011 at 8:04 am

    Reply

    Canned beets might be a little too watery?

  17. Inga

    June 28, 2011 at 6:21 am

    Reply

    I’d love to know if there is an alternative to roasting and pureeing the beets as well. I’d love to try making them but need a shortcut option. Thanks!

    • Jennifer

      September 9, 2012 at 8:33 pm

      Reply

      Next time you’re in the kitchen heat the oven to Wash 2 beets & wrap in foil. Place on baking sheet & put in over. Set timer for 60 min. Done. Easy! Takes about the same amount of time to unwrap purchased beets or open a can!

      • Jennifer

        September 9, 2012 at 8:33 pm

        Reply

        heat oven to 350.

  18. Jane

    June 28, 2011 at 2:29 am

    Reply

    hmmm, based on the color I think my kids would love it!!! You think it’ll turn out ok using canned beets? I’ve never roasted and pureed beets before. It sounds like a daunting task for a f/t wokring mama with 2 babies under the age of 4.

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