Pink Pancakes
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5.0
177 reviews
Excellent
Pink Pancakes
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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!
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Ingredients
- 1 beet boiled/peeled
- 1 cup milk
- 1 large egg
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
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Instructions
- 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.
Equipments used:
Notes
- 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.
- * Please note the nutrition label does not include 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.
Nutrition Information
Show Details
Calories
146kcal
(7%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
36mg
(12%)
Sodium
154mg
(6%)
Potassium
397mg
(11%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
165IU
(3%)
Vitamin C
0.7mg
(1%)
Calcium
153mg
(15%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 154mg | 6% |
| Potassium | 397mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 153mg | 15% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
177 reviews
Excellent
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