Taste is very important to any recipe, but for kids, appearance and interaction with food are equally critical to getting them to eat something. This beet pancake recipe is a great way to get kids involved with cooking something healthy and different…and they will love the color. I got this amazing recipe from Weelicious, an awesome blog filled with fun and kid-friendly recipes and cooking videos.
Red Beet Pancakes
1 Cup All-Purpose Flour
3/4 Cup Whole Wheat Flour
3 Tbsp Light Brown Sugar
1 Tbsp Baking Powder
1/2 Tsp Kosher Salt
2 medium beets roasted and pureed*
1 1/4 Cup Milk
1/3 Cup Plain Greek Yogurt
1 Large Egg
3 Tbsp Unsalted Butter, melted
1 Tsp Vanilla extract
Puree* 1. To puree, pre-heat the oven to 375 degrees.
2. Take a piece of aluminum foil and cover the beets on both sides. Bake for 45 minutes.
3. Let the beets cool and then skin the beets (use gloves or a plastic bag if you don’t want to stain your hands). The skin should slide off. 4. Cut beets and then puree in a food processor or blender.
1. Place the first 5 ingredients into a mixing bowl.
2. Put the rest of the wet ingredients into a separate bowl and mix well.
3. Add the dry ingredients into the wet and stir until just combined (you don’t want to over stir the batter — some lumps are good).
4. 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.
5. Serve with desired toppings!
There are no more excuses for unhealthy breakfasts due to busy schedules. You can freeze these pancakes for up to 3 months in a plastic ziplock!