Red Beet Pancakes

By devogirl

Ingredients

• Puree:
• 1 Cup All Purpose Flour
• 3/4 Cup Whole Wheat Flour
• 3 Tbsp Light Brown Sugar
• 1 Tbsp Baking Powder
• 1/2 Tsp Kosher Salt
• 2 Medium Beets, roasted & pureed (about 3/4 Cups)
• 1 1/4 Cup Milk
• 1/3 Cup Plain Greek Yogurt
• 1 Large Egg
• 3 Tbsp Unsalted Butter, melted
• 1 Tsp Vanilla extract
• 1 . Preheat oven to 375 degrees.
• 2 . Take a piece of tin foil and fold it in half.
• 3 . Place beets on one side of the foil and cover the beets like a book. Pinch the edges to fully seal the package (this way they will steam in the oven).
• 4 . Bake for 45 minutes.
• 5 . Open foil, let cool beets to the touch.
• 6 . Take a ziplock or a gloves and peel the beets (this prevents your hands from getting stained). The skin should slide right off.
• 7 . Cut beets and puree in a food processor until smooth.
• 8 . Cool and serve.

Preparation

Step 1

1. Sift the first 5 ingredients into a bowl.
2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
4. 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.
5. Serve with desired accompaniments.