Red Beet Pancakes
My husband thought this one up and the kids were truly impressed with the flavor!
Servings: 4
Calories: 260kcal
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 and pureed (about 3/4 cup)
- 1 1/4 cups milk
- 1/3 Cup plain greek yogurt
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon 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.
Video
Notes
- 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