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Red Beet Pancakes came to me courtesy of my husband.
My better half has discovered a passion for cooking. For me, this newfound culinary obsession of his is both a blessing and a curse. While on one hand it’s a huge relief because I don’t have to cook, it can also be a total pain in my tush (and not just because of the potential mess I likely find afterwards) because while he is completely focused on his latest creation, I am left in charge of two cranky, hungry kids.
It’s hard for me to get upset though. Hubby gets so excited about the whole process and the two hour mental voyages he takes while focussed on a new dish are kinda hilarious to watch. It’s like witnessing a 4 year old trying to finish a 50 piece jigsaw puzzle for the first time. Plus, I love watching how jazzed the kids get seeing Daddy work in what they consider to be Mommy’s turf.
One recent Saturday morning, Daddy decided to make a beet pancake recipe he had seen in Good to the Grain, a fabulously gorgeous book by Kim Boyce. As soon as Kenya heard the words “beet” and “pancakes” he said, “no way, that’s gross”. It didn’t take long for Chloe to jump on the “yucky” bandwagon. It seemed like this experiment was going to leave two out of four of us with empty tummies, but as soon as the kids got into helping Daddy stir, mash and measure, they apparently forgot all about their initial aversion. By the time the beautiful ruby discs finally came off of the griddle and onto everyone’s plates, the kids downed about five a piece.
My favorite part of this story though, came later on when my husband asked Kenya why he was so resistant at first to the beet pancakes. Kenya just looked at him and said, completely matter of fact, “who knew they were going to be that good!”
I’ve simplified Boyce’s recipe here, adding some whole wheat flour, more pureed beets to further brighten the color and some Greek yogurt too, making these red beet pancakes a breakfast that will make everyone’s eyes as big as their stomachs when you set them on the table.
He may make a bit of a mess and take a while finding his way around the kitchen, but I have to say it’s unbelievably charming watching hubby take over what I usually think of as my kitchen….and make it more of ours!
If you make these Red Beet Pancakes I would love to see them! Take a picture, post it on Instagram and tag Weelicious. I can’t wait to see your creation!
Red Beet Pancakes
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
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I put them in a foil and roast for 1 hour at 400 degrees.
Wrap individually in tin foil and bake at 400 degrees on a cookie sheet for 45-60 mins (until you can easily pierce with a fork)
How do you roast them? I have 2 that I need to “fix” but I don’t know how.
oops, I meant to reply to you, Sina,
Lakanto is a sweetener that looks like sugar, but has zero calories, zero glycemic index, and zero artificial ingredients; its sweetness is equal to sugar; great for baking, and delicious, with a hint of maple. Japan makes it and has had it for ten years, and the U.S. is trying to keep it out, because of the huge market and profits in High Fructose Corn syrup and GMO corn & beet sugar. If you read only ‘sugar’ on a label these days, it is most likely genetically modified beet sugar. Glad you are caring for your children’s sugar intake. Well done!
I am not sure of the sweetness but i don’t see why not, have you used maple syrup or honey? the consistency of the pancake might be a little off though since you are not using the brown sugar but it is so little that I don’t think you will have any problems.
can i substitute applesauce for sugar? I haven’t started my daughter on sugar yet.
Can’t wait to try this recipe! I tried beets for the first time a couple of years ago (In my twenties!). I love the taste of beets! This would be wonderful to try out for my kids and myself!
I promise roasting your own beets is super easy, BUT you many groceries (including Trader Joes) sell cooked beets in the refrigerator section of the produce aisle. All you have to do is puree them. I made 2 batches of these yesterday (to make red beet pancake sandwiches filled with whipped cream cheese and a touch of honey) and it took me about an hour including cooking time. I usually try to make a double batch so I can freeze a ton to have for busy mornings so all I have to do is pop them in the toaster.
Lakanto is a sweetener that looks like sugar, but has zero calories, zero glycemic index, and zero artificial ingredients; its sweetness is equal to sugar; great for baking, and delicious, with a hint of maple. Japan makes it and has had it for ten years, and the U.S. is trying to keep it out, because of the huge market and profits in High Fructose Corn syrup and GMO corn & beet sugar. If you read only ‘sugar’ on a label these days, it is most likely genetically modified beet sugar. Glad you are caring for your children’s sugar intake. Well done!
Since its so little, you can skip the yogurt. The yogurt adds moisture to the pancakes and makes them light as well.
I’d like to know if there is a way to make these suitable for children/adults with allergies to dairy? Could you skip the yogurt all together?
You can usually find beets that have been roasted in the produce department. They are in a sealed pouch. Although, the previously roasted or canned beets may have added salt.
Canned beets might be a little too watery?
Next time you’re in the kitchen heat the oven to Wash 2 beets & wrap in foil. Place on baking sheet & put in over. Set timer for 60 min. Done. Easy! Takes about the same amount of time to unwrap purchased beets or open a can!
I’d love to know if there is an alternative to roasting and pureeing the beets as well. I’d love to try making them but need a shortcut option. Thanks!
hmmm, based on the color I think my kids would love it!!! You think it’ll turn out ok using canned beets? I’ve never roasted and pureed beets before. It sounds like a daunting task for a f/t wokring mama with 2 babies under the age of 4.