Check out these Pink Pancakes for a festive family breakfast/brunch. It's a super easy recipe made in a blender with beets for natural color!
Servings 6 pancakes
- 1 beet boiled/peeled
- 1 cup milk
- 1 large egg
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
In a blender, puree beet with milk until smooth with no lumps. Add egg, butter, vanilla extract and maple syrup, and blend to combine.
Add flour, baking powder and salt to the mixture. Pulse a few times to combine, being careful not to over blend.
Heat a nonstick griddle over medium-low heat. You can melt butter on the surface or spray with cooking oil spray or leave it dry.
Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter.
Serve immediately with mixed berries and maple syrup, if desired.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the batter ahead of time in the blender and store it in the blender in the fridge overnight. This makes for an easy breakfast the next day.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Equipment: I make the pancake batter in my Vitamix. It has a "smoothie" button that works well for blending the wet ingredients. When I add the dry ingredients, I pulse to lightly combine. You can also use a food processor, but you definitely need some type of blender for incorporating the beet into the mix.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one pancake without any toppings or maple syrup.
- To make it gluten-free, you can use gluten-free flour mixes labeled All Purpose. However substituting only almond flour, rice flour or coconut flour 1:1 will not work and may need some experimentation.
- To make it vegan, you can leave out the egg completely, and substitute the butter for coconut oil.
- For a dairy-free option, you can use plant-based milk.
Calories: 146kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 154mg | Potassium: 397mg | Fiber: 2g | Sugar: 7g | Vitamin A: 165IU | Vitamin C: 0.7mg | Calcium: 153mg | Iron: 1.1mg