Pretty Pink Pancakes
How fun are these Pink Pancakes made with beets?!
I have to admit, I'm not the biggest beet fan, but I wanted to come up with a cool Valentine's breakfast idea for the kids and there is no other (natural) ingredient that can make that stunningly vibrant pink hue.
I was admittedly shocked that we all loved them. And the kids? They devoured them. The beet flavor is still there, but is VERY subtle. In short they're:
Moist, dense, and fluffy
Quick and easy to make in a blender
2 raw beets
Drizzle of EVOO
2 cups oats (gluten free if needed)
1 1/2 tsp baking powder
1/4 tsp salt
2 flax eggs (2 Tbsp ground flax combined with 6 Tbsp water)
1 small container (~5.3 oz) plain Greek yogurt, dairy or plant-based (you can also use sour cream)
2 tsp pure vanilla extract
2/3 cup unsweetened applesauce
3 Tbsp honey
2 Tbsp canola oil
To roast beets: Preheat the oven to 375F and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water, no need to peel them! (If your beets come in a bundle, go ahead and roast them all off. You can either double the recipe or throw them in a salad!). Slice off the top and bottom, then cut into wedges. Place wedges on baking sheet, drizzle with EVOO, and toss until beets are evenly coated. Arrange them in a single layer across the pan and roast for 30 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Let cool.
To make pancakes: Combine oats, baking powder, and salt in a high-speed blender and blend into "flour". Pour flour into a bowl and set aside.
In the same blender, add remaining ingredients and blend until combined. Add flour mixture back into blender and blend again, scraping the sides as needed.
Heat a pan over medium-low heat. Spray cooking spray and scoop batter into small pancakes, about 1/4-1/2 cup each. Lightly brown on both sides. If batter gets too thick, add a few tablespoons of water at a time and hand mix to combine.
Enjoy warm with toppings of choice (we went with fresh blueberries and the tiniest drizzle of tart cherry syrup).
To store in fridge - let cool completely then store in air-tight container for 4-5 days.
To freeze - let cool completely, then freeze on a parchment paper/silpat lined baking sheet making sure pancakes lay flat and don't touch each other. Once individually frozen, place in an air-tight container.