I’ve realized that I’ve been posting recipes for 8 months now and the only beet-central recipe I’ve posted was a smoothie bowl. That is changing now because I’m staying true to my name with this month’s BEET pancakes!
Of course I made these February’s pancake of the month in honor of Valentine’s Day, but if we expand the meaning of Valentine’s Day a little, these pancakes are meant to be a celebration of ourselves. Whether 2020 has been rough for you or great for you, quick reminder to slow things down sometimes and appreciate both the people in your life and yourself! My 2020 has been going by pretty quickly, but spending the long weekend at home and slowly crafting these pancakes after a run was just what I needed.
These pancakes…
literally have the most fun color EVER so even if you hate beets, just do it for the aesthetic
have an earthy flavor, yet not too strong of a flavor for the beet-haters out there
are rich with vitamins and minerals like iron, potassium, and vitamin C
are sweetened only with coconut sugar, which has a low glycemic index
are perfect for brunch – got the veggies AND the fluffy stack!
UpBEET Pancakes
Ingredients
- 1 medium roasted beet
- 1/2 cup whole wheat flour
- 2 tbsp rolled oats optional
- 1/4 cup buckwheat flour sub with more whole wheat flour or oat flour
- 1 tsp baking powder
- 1 tbsp coconut sugar
- 2/3 cup milk
- 1 egg
- 2 tbsp Greek yogurt sub with coconut yogurt or regular yogurt
- 1 tsp vanilla
- butter or coconut oil for greasing pan
Instructions
- Wrap the beet in foil and roast in oven at 350 F for ~ 45 minutes. Alternatively, boil or steam the beet on the stove. You can use it raw if you're in a pinch, but roast for full flavor.
- Combine all dry ingredients in a mixing bowl: flours, baking powder, and coconut sugar.
- Blend roasted beet and milk in a food processor or blender until beet is fully broken down.
- Combine all wet ingredients in a separate bowl or add on to the same bowl: beet-milk mixture, egg, greek yogurt, and vanilla.
- Grease a pan over medium heat with butter or coconut oil.
- Spoon about 1.5-2 tbsp of batter per pancake. Cook for about 2-3 minutes per side.
- Add toppings! This stack features peanut butter, coconut, blueberries, and hemp seeds.
