© 2020 The Nourished Seedling, All Rights Reserved

 

  • Black Facebook Icon
  • Black Twitter Icon
  • Black YouTube Icon
  • Black Pinterest Icon
  • Black Instagram Icon

Pink Power Beet Pancakes

 

 

 

Yields:  about 24 pancakes   Prep Time:  15 minutes       Total Time:  40 minutes

 

These pink pancakes claim their power from iron rich beets!  Oatmeal also adds to the iron power of these pancakes, making it a great vegetarian option as well.  White or wheat flour can be used; the white flour making the pink stand out a bit more, yet the wheat flour boasts a bit more nutrition.

 

 

Ingredients

1/2 cup beets, raw and grated or pureed (cheese grater or food processor works well)

1 cup ground oats or oat flour

1 1/4 cup whole wheat pastry flour

1 cup whole milk

1 tablespoon lemon juice

2 tablespoons cane sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons pure vanilla extract

1 egg

2 tablespoons melted butter

 

 

Directions

1. Combine milk with lemon juice and let stand for 3-5 minutes.

 

2. Place grated or pureed beets in a bowl, add sugar, egg, butter and vanilla.  Beat well.  Add milk and lemon mixture and mix until combined.

 

3. In a separate bowl, combine oat flour, all purpose flour, baking powder and salt.

 

4. Gently combine dry ingredients into wet ingredients, and mix well.

 

5. In a pan, melt 1 teaspoon butter and pour pancake batter about 1/4 cup at a time into pan.  Let cook on medium heat for about 2-4 minutes, or until bubbles start to come through.  Flip once, and let cook for another 1-2 minutes, or until pancakes are completely cooked throughout.

 

The whole purpose of the pancakes was to give my daughter pink pancakes - that's all she asked for breakfast every day for months.  Now, being against artificial colors and dyes wherever possible, especially when it comes to what I make at home, I was determined to give her naturally pink pancakes.  

Enter beets.  Beets are high in nutrients and are notorious for their (staining) reddish-pink color.  There is a hint of beet flavor, but I'm all for expanding my children's taste buds, and honestly, with syrup, it is all delicious (& nutritious)!

 

I just shred the beets by hand.  I have used a food processor for all of the ingredients before.  That worked, the batter was just a little more watery, as everything is pureed a bit more, so you may need an extra tablespoon of flour.

 

Speaking of the flour…whenever I use plant power to color food in baked goods, I lean towards all-purpose flour, as it is whiter, allowing the color to come through stronger.  However, it really isn’t that huge of a difference, and I prefer whole wheat flour anyway.  So, that is what I used for these pancakes. 

 

 

Equally great is these little guys work wonderfully for pink-infused holidays, such as birthday parties to Valentine’s Day.  They just make the day a little extra special!  

 

Pin on Pinterest!

 

 

 

Please reload

Please reload

AFFILIATE DISCLOSURE
This website, including this page, contains affiliate links.  This means that The Nourished Seedling may receive a percentage of any product you purchase when using the links in the posts, articles or recipes. There is no difference in the price of the products, yet your purchase supports the mission of The Nourished Seedling to help people to reach optimal health by living a healthy and balanced life.  Thank you for your support!

For more informtion on affiliates and disclaimers, please click here.

Please reload

Please feel free to leave a comment!

*PLEASE NOTE* Anywhere you are asked for your email on this site, it is to verify you are a human (not a robot/computer).  Your email address will NEVER be published or sold.