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 cups)
• 1 1/4 cup milk
• 1/3 cup plain Greek yogurt
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Preparation

1. Sift the first 5 ingredients into a bowl.

2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.

3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir 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 accompaniments.

* To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months

 

Accompaniments: honey, maple syrup, butter, raspberry sauce