Pink Beet Pancakes
These sweet, hot pink pancakes are a great way to sneak in fiber and magnesium-packed beets. If you do not have a high-speed blender, the beets can be chopped into small pieces and the pancakes can be mixed by hand keeping the oats whole (or using oat flour), they just won't be as smooth.
Servings:
4 servings or 12 medium pancakes
Ingredients:
2 cups rolled oats
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup water or milk
2 teaspoons vanilla extract
4 ounces (about 1/2 cup) cooked and peeled beets (steamed or roasted)
1/2 cup unsweetened applesauce
3 Tablespoons sugar or maple syrup
2 Tablespoons neutral oil
Instructions:
1. Combine oats, baking powder, and salt to a high speed blender. Blend until oats become a fine powder.
2. Pour the oat flour mixture into a bowl and set aside.
3. To the blender combine the remaining ingredients (beets, oil, egg, milk, vanilla, syrup/sugar, and applesauce). Blend until smooth and well combined.
4. Add the oat flour mixture back to the blender and blend again. Stop a few times to scrape the sides and blend again. The batter will be thick.
5. Heat a pan or skillet over medium-low heat. Portion out batter using a 1/4-cup measuring cup.
6. Cook until you see small bubbles forming on the top of the pancake and the edges seem dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes or until cooked through.
7. Enjoy warm with topping of choice - berry jam, yogurt, and nut/seed butter are all fantastic choices! Leftover pancakes can be kept refrigerated for up to 5 days and make a great grab and go breakfast after a quick zap in the microwave.