Description
These vibrant Red Beet Pancakes are a fun and healthy twist on the classic pancake recipe. With the addition of roasted beets, these pancakes are packed with nutrients, including antioxidants and fiber. They’re a great way to enjoy a sweet breakfast while also getting the benefits of vegetables. The rich color of the beets not only makes them visually appealing but also adds a unique sweetness and earthiness to the pancakes.
Trick: If your kids (or spouse!) don't like red beets, you can call these "Strawberry pancakes", they will not tell the difference and will love the healthy taste:)

Why We Like It
These pancakes are a wholesome breakfast option that combines the richness of whole wheat flour and beets with the creaminess of Greek yogurt. They are free from nuts, making them a safe choice for those with allergies, and they offer a healthy balance of protein, fiber, and essential nutrients. Plus, they freeze well for quick breakfasts throughout the week.

Ingredients

• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• 3 tablespoons light brown sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 2 medium beets, roasted and pureed (about ¾ cup)
• 1 ¼ cups milk
• ⅓ cup plain Greek yogurt
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

How to Make It

1. Sift the dry ingredients (all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt) into a bowl.
2. In a separate bowl, whisk together the wet ingredients: pureed roasted beets, milk, Greek yogurt, egg, melted butter, and vanilla extract.
3. Add the dry ingredients to the wet ingredients and stir until just combined (it’s okay if the batter has some lumps).
4. Heat a griddle or pan over medium heat and grease it lightly. Drop about 2 tbsp of the pancake batter onto the griddle and cook for 3 minutes on each side, until golden brown.
5. Serve the pancakes with your favorite toppings, such as honey, maple syrup, or raspberry sauce.