It has been the season of beets around these parts lately. We have been getting them for weeks in our CSA shares and I have been doing quite a bit of experimenting with them. I have also been on a kick trying to get the kids to enjoy them. So far they have eaten them roasted with potatoes in this Kale and Zucchini Meatloaf meal that was a success and we have also had some really great success in incorporating beet puree into our classic meals that we love.
Beet Pancakes are one of these meals and definitely C’s favorite way to eat beets. It may or may not be because of the beautiful pink color that beets turn the pancakes into. Deep, rich pink or not, it makes the pancakes just that much healthier:) AND, it is the perfect alternative to wasting un-eaten beets. Cheers to homemade healthy pink pancakes!
(Makes ~12 large sized pancakes)
3 1/4 cups flour
3 Tablespoons sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 cups buttermilk
1/2 cup whole milk
1/2 cup beet puree
*It is important to note that by roasting your beets instead of boiling them to soften for pureeing, you retain their deep pink/purple color. When you boil them, the color dulls quite a bit.
1. Mix dry ingredients together. Often times I will do this the night before I am making pancakes to save time in the morning. I just cover the bowl with a towel overnight.
2. In a medium sized bowl, mix together buttermilk, milk, beet puree, and eggs.
3. Add wet ingredients to dry and stir just enough to combine.
4. Cook pancakes using your favorite method!
**Though this recipe may make a lot of pancakes, I often will make them at the start of the week and individually wrap them so they are easy to pull out in the mornings. I also will freeze some for other times.
**Adding fresh fruit is great to do with any pancakes!