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Red Beet Pancakes
4.63
from
8
votes
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Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
17
minutes
minutes
Ingredients
▢
1
Cup
all purpose flour
▢
3/4
Cup
whole wheat flour
▢
3
Tbsp
light brown sugar
▢
1
Tbsp
baking powder
▢
1/2
Tsp
kosher salt
▢
2
medium beets, roasted and pureed (about 3/4 cup)
▢
1
1/4 Cup
milk
▢
1/3
Cup
plain greek yogurt
▢
1
large egg
▢
3
Tbsp
unsalted butter, melted
▢
1
Tsp
vanilla extract
Instructions
Sift the first 5 ingredients into a bowl.
Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
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.
Serve with desired accompaniments.
* To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months
Nutrition
Calories:
260
kcal
|
Carbohydrates:
42
g
|
Protein:
7
g
|
Fat:
8
g
|
Cholesterol:
20
mg
|
Sodium:
510
mg
|
Fiber:
3
g
|
Sugar:
14
g
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