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Pure Pink Pancakes
Course
Breakfast
Cuisine
American
Keyword
beets, kid friendly, lowfat, pink pancakes, Valentine's Day, vegetarian
Prep Time
10
minutes
Cook Time
2
hours
Total Time
2
hours
10
minutes
Servings
12
pancakes
Calories
265
kcal
Ingredients
2
cup
flour, whole wheat
3
cup
flour, all-purpose
1 1/4
cup
powdered milk
1/4
cup
sugar
2
tablespoon
baking powder
3
teaspoon
salt
2
medium
beet
1
cup
water
1
tablespoon
olive oil
1
large
egg
Serve With
2
medium
banana
Instructions
Mix all dry ingredients together (flours through salt), and store in an airtight container.
Wrap beets in foil. Cook at 400°F for 1 1/2 hours then set aside to cool. (You can do this the night before if desired.)
Unwrap beets, peel (skins should slide right off), and slice.
Blend beet slices in a food processor or blender, adding a few drops of water if necessary to get the chunks to purée a little better.
Combine 1 cup of dry pancake mix with the 1 cup of water, oil, egg, and 1/3 cup beet puree; mix well.
Spray a griddle or large skillet with cooking spray and heat over medium-high heat.
Pour batter onto hot griddle forming pancakes; cook until golden, flipping once 1/2 way through.
Serve with halved bananas on the side.
Nutrition
Calories:
265
kcal
|
Carbohydrates:
53
g
|
Protein:
9
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
17
mg
|
Sodium:
649
mg
|
Fiber:
4
g
|
Sugar:
11
g