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beet colored red velvet pancakes

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Beet Colored Red Velvet Pancakes

This red velvet pancakes recipe is colored with 1/2 cup of beets - perfect for Valentine's Day breakfast. Beets are one of the most nutritious foods out there. They have 50 times the antioxidant content of a carrot. Studies have shown that beet juice is so nutritious that it is scientifically proven to improve athletic performance. I made the pancakes with half whole wheat flour and half-light spelled flour and they were delightfully fluffy and tender. However, you could certainly make these with all white flour if you prefer. You would likely achieve a slightly higher rise and the red color will be even more vibrant as a result. If you wish, you can also shape your batter into a heart pancake right in the skillet!

Ingredients :
  • 1/2 cup Mashed beets (3 medium-small cooked beets)
  • 1 tsp. Vanilla
  • 2 cups Milk
  • 1/4 cup Butter, melted
  • 2 Large eggs, beaten
  • 1/2 tsp. Salt
  • 2 tbsp. White cane sugar
  • 1 tbsp. Cocoa powder
  • 1 1/2 tbsp. Baking powder
Directions :
  1. Whisk all the dry ingredients together.
  2. Remove the skins from your cooked beets and roughly mash them together to obtain 1/2 cup. Place the mashed beets in the blender with 1 cup of the milk. Blend until smooth. Pour into a mixing bowl. Place the butter into a small saucepan and heat gently until melted. Add the remaining 1 cup of milk to the melted butter and heat for another minute until warm but not boiling. Add the warmed milked and butter mixture, the beaten eggs, and the vanilla to the beet and milk puree in the mixing bowl. Mix well, until smooth and uniform.
  3. Add the wet ingredients to the dry mix and gently fold in until incorporated. Do not overmix or you will have rubbery pancakes. Small lumps in the batter are ok. The batter should be fairly thick but you may need to add a few more tablespoonfuls of milk to lighten it up. Allow your batter to rest for 20 to 30 minutes, without stirring it. This helps the gluten relax so the pancakes will be tender.
  4. Heat a skillet or griddle on medium-low heat, adding a small amount of oil (I like to use grapeseed oil because of its high smoking point. Spoon in the batter, about 1/4 cup at a time. Allow the pancake to start bubbling and once it is dry around the edges, flip it over. Resist the urge to press the pancakes down with the spatula, this is a sure way to take the fluff out of your pancakes. Serve warm.

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