Pink Pancakes
User Reviews
5
Pink Pancakes
Description
The Pink Pancakes recipe combines pureed beet with liquid ingredients like milk, egg, melted butter, vanilla, and maple syrup, then gently incorporates dry components such as all-purpose flour, baking powder, and salt. The beet puree gives the pancakes a pink hue and mild earthy taste. Cooking over medium-low heat ensures even cooking and prevents burning while producing tender pancakes with lightly firm edges.
The finished pancakes are soft with a slightly moist crumb and a natural vegetable sweetness balanced by vanilla and maple syrup. Serving with fresh mixed berries and maple syrup complements the flavor and adds freshness.
These pancakes can be prepared in advance by blending the batter and refrigerating it overnight. They store well refrigerated for several days in an airtight container. Substituting gluten-free flours is possible but requires adjustment, while vegan or dairy-free adaptations involve specific ingredient swaps. Using a high-speed blender or food processor helps achieve a lump-free consistency especially for the beet puree.
Ingredients
- 1 beet boiled/peeled
- 1 cup milk
- 1 egg large
- 1 tablespoon butter melted
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
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.
Notes
- Store leftover pancakes in an airtight container in the fridge for up to 3-4 days.
- Prepare batter ahead by blending ingredients and refrigerate overnight for quick cooking in the morning.
- Use a high-speed blender or food processor to fully puree beets for smooth texture.
- To make gluten-free pancakes, use gluten-free all-purpose flour blends; direct substitution with almond, rice, or coconut flour may not yield good results.
- For a vegan version, omit the egg and substitute butter with coconut oil; use plant-based milk for dairy-free option.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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