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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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Tried this using gluten free flour instead of all purpose and almond flour instead of ww flour and it just wasn’t my cup of tea. The red beets had an overwhelming flavor and the batter didn’t produce a normal pancake consistency without burning the outside. I would love some advice from those who loved these. Seems like a really cool idea.
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Yes, that should work great!
I was wondering if I can replace the dairy portions of this meal with soy milk alternatives? Thanks a lot! Recipe looks delish!!!
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Is there any way to substitute whole milk plain yogurt for the Greek yogurt? I always have so much left over!
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Can I use canned beets for this recipe?
They loved them so much, that i’m making them for there back-to-school breakfast on Tuesday!
THESE WERE AMAZINGLY FANTASTIC! I made them for m siblings and they thought they were the best pancakes ever, they couldn’t stop eating them….seriously! I doubled the recipe and me and my 5 younger siblings polished them of in under 15 minutes! The color of the batter was such a pretty and bright shade of pink/purple that my 5 year old sister squealed with delight. They kept declaring these “the best pancakes in the world,” That I didn’t want to possibly spoil it and tell them that there were beets in them. But I did! Right after I told them there were beets in them, they said, “I don’t care, these are still the best pancakes ever!” Thanks for an amazing recipe!
Yes it is!
Is this recipe in your book
Is this in the cookbook i was thinking of buying it
[…] beet in my life. This summer, I’m trying to change that. A while back I saw a recipe for beet pancakes from Weelicious. I thought about making the pancakes from canned beets, but noticed that they had […]