How To Use Beets To Make Red Velvet Pancakes For Breakfast
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April 12, 2020
When you think of pancakes, it probably conjures mental images of maple syrup or berries and cream, and probably not of beets.
These colorful root vegetables are a popular ingredient in juices and are a good source of vitamin B3 (aka niacin) and betaine, which supports heart health.
This beet pancake recipe from Kirsten Buck's cookbook Buck Naked Kitchen is a great way to use up leftover beets but also a great way to try working them into a different meal. And you'll end up with gorgeous, red velvet-esque pancakes, too.
Beet Pancakes
Ingredients
- 1½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 small cooked beet, ends trimmed and peeled
- 1½ cups cashew or almond milk
- 2 large eggs
- 2 tablespoons maple syrup
- 2 tablespoons melted ghee or clarified butter
- 1 teaspoon vanilla extract
- Coconut oil for cooking
- Coconut whipped cream, berries, and mint leaves for serving
Method
- In a medium bowl, mix the flour, baking powder, and salt. Set aside.
- In a blender combine the beet, milk, eggs, maple syrup, ghee, and vanilla, and blend until combined.
- Slowly pour the wet ingredients into the dry ingredients, and mix until smooth.
- Melt the coconut oil in a large nonstick skillet over medium heat. When the skillet is hot, add ¼ cup of the batter for each pancake. Cook the pancakes until lightly browned and the edges are crisp, 2 to 3 minutes per side.
- Repeat for the rest of the batter, adding more oil if necessary. Serve the hot pancakes with whipped cream, fresh berries, and mint, if desired.
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