Author: Oven Love
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
adapted from Weelicious- http://weelicious.com/2011/06/28/red-beet-pancakes/?utm_source=rss&utm_medium=rss&utm_campaign=red-beet-pancakes
- 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 & pureed (about 3/4 Cups)
- 1 1/4 Cup Milk
- 1/3 Cup Plain Greek Yogurt
- 1 Large Egg
- 3 Tbsp Melted butter or coconut oil
- 1 Tsp Vanilla extract
- 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- butter, syrup, honey or jam.
- To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months.
Recipe by Oven Love at https://www.ovenloveblog.com/sweet-beet-pancakes/
3.1.09