What do you think of when you walk by a bunch of beets? Probably not “Yum! Those would go great with some chocolate and maple syrup.” But ya know what? They totally do. This might just be my new favorite breakfast recipe.
I stumbled upon this recipe at my local farmers market. I had bought some beets the previous week but wasn’t sure what to make with them since beets are the arch nemesis of one of my family member’s palettes. I saw this recipe and thought, “
Yessss, How you like dem beets now ?! My whole family will love this!”
And they did.
“Mommy, I love pink pancakes!”
Mom 1: Picky Eater 0.
In addition to being a great way to sneak some vegetables and whole grains into your family’s diet, this recipe is also majorly fun – it produces pink/red pancakes. If you want very bright colored pancakes, use all purpose flour instead of whole wheat. So save this recipe for Mother’s Day, Valentines Day, Christmas, or any other day where tan just doesn’t cut it. If you want to give Martha Stewart a run for her money, you can also use a silicone mold or cookie cutter to shape these into hearts. (I made a batch this way and my kids loved it!)
Or don’t spend extra time making them cute. Cuz ya know, hangry people just ain’t my thing in the am.
While the original recipe was nice, I have streamlined how to prepare it because I cannot handle 4 long paragraphs of directions before I have had my morning coffee.
Note that you may want to prepare the beets ahead of time to speed up cooking in the morning. You can buy pre-cooked beets, but the fresh ones taste so good that it’s hard to go back once you’ve made them the farmer’s market way.
This recipe will make enough pancakes for about 4-6 people.
Ingredients for the Cocoa Beet Pancakes
- 1 large beet (size of your fist; approximately 1/2 of a cup)
- 2 cups flour (whole wheat or all purpose).
- 1 TBS cocoa powder
- 1.5 TBS baking powder
- 1.5 TBS sugar
- 1/2 tsp salt
- 2 eggs, beaten
- 1/4 cup butter (melted)
- 2 cups milk
- 1 tsp vanilla
- Optional toppings for finished pancakes: Sliced bananas, maple syrup, and raw pecans.
Directions to Deliciousness
- Peel beets and chop them into large chunks (approx 1/2-1 inches). Put them in a small pan with some water and simmer/boil them until they can be pierced with a fork (15-20 minutes). Drain.
- Put the beats and 1 cup of milk into a blender. Puree until smooth and no lumps remain. Add the eggs and vanilla and pulse until just blended. Set aside.
- In the still warm pan that you used to cook the beets, add the butter and the remaining cup of milk. Warm until the butter has melted. Add to the blender mixture and pulse once or twice until just blended.
- While the butter-milk mixture is warming up, put all of the dry ingredients in a bowl and whisk them a few times to blend.
- Now add the wet ingredients to the dry ingredients: Pour the blended beet mixture into the mixing bowl and mix until just incorporated. Do not over-mix (unless you want rubbery pancakes); it’s okay if there are small lumps in the batter.
- Heat a frying pan and grease with butter or oil. Add the pancake batter (about 1/4 cup is enough to make one pancake). Cook until you see several bubbles pop on the sides of the pancake. Then flip the pancake one time to let it finish cooking on the other side. After about 1 minute, the pancake should be done.
- Repeat until all pancakes are made. Serve with your favorite toppings and enjoy!