Red Beet Pancakes

Print Recipe

4.63 from 8 votes

My husband thought this one up and the kids were truly impressed with the flavor!

Prep Time5

Cook Time12

Total Time17

Course: Breakfast

Cuisine: American

Servings:

Calories: 260kcal

Author: Catherine McCord

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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