Red Beet Pancakes
User Reviews
4.6
16 reviews
Excellent
Red Beet Pancakes
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My husband thought this one up and the kids were truly impressed with the flavor!
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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 beet about 3/4 cup, medium, roasted and pureed
- 1 1/4 cups milk
- 1/3 Cup yogurt plain, Greek
- 1 egg large
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- Sift the first 5 ingredients into a bowl.
- Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
- Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
- 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.
- Serve with desired accompaniments.
Notes
- To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months
- To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months
Nutrition Information
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Calories
260kcal
(13%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
8g
(12%)
Cholesterol
20mg
(7%)
Sodium
510mg
(21%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Cholesterol | 20mg | 7% |
| Sodium | 510mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
16 reviews
Excellent
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