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Red Beet Pancakes

4.63 from 8 votes
Author: Catherine McCord
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 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: 260kcal | Carbohydrates: 42g | Protein: 7g | Fat: 8g | Cholesterol: 20mg | Sodium: 510mg | Fiber: 3g | Sugar: 14g
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