Description
These vibrant Pink Pancakes are made using fresh beet puree, giving them a naturally beautiful color and a subtle earthy sweetness. Blended with classic pancake ingredients and topped with maple syrup and berries, they make a delightful and visually appealing breakfast treat that serves six.
Ingredients
Main Ingredients
- 1 beet (boiled and peeled)
- 1 cup milk
- 1 large egg
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
For Cooking & Serving
- Cooking spray (for greasing the pan)
- Additional maple syrup (for serving)
- Mixed berries (for serving)
Instructions
- Prepare Beet Puree: In a blender, combine the boiled and peeled beet with milk. Blend until the mixture is completely smooth and free of lumps, creating a vibrant pink base for the pancakes.
- Add Wet Ingredients: To the beet puree, add the egg, melted butter, vanilla extract, and maple syrup. Blend again until all wet ingredients are thoroughly combined and the batter is smooth.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the blender. Pulse the mixture a few times, just enough to combine all ingredients evenly without over-mixing to ensure the pancakes stay fluffy.
- Heat the Griddle: Preheat a nonstick griddle or skillet over medium-low heat. Lightly grease the surface by spraying with cooking spray or melting a small amount of butter, or leave dry if preferred.
- Cook Pancakes: Pour roughly 1/3 cup of batter per pancake onto the hot griddle. Let each pancake cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook the other side for an additional 1 to 2 minutes until golden and cooked through. Repeat with the remaining batter.
- Serve: Serve the pink pancakes warm topped with mixed berries and a drizzle of maple syrup for a colorful and delicious breakfast experience.
Notes
- Ensure the beet is boiled until tender to blend easily and achieve a smooth puree.
- Do not over-mix the batter after adding dry ingredients to keep pancakes light and fluffy.
- Cooking over medium-low heat prevents burning and allows pancakes to cook evenly.
- Use fresh or frozen berries according to availability for serving.
- For a dairy-free option, substitute milk with almond or oat milk and use a plant-based butter alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending and Stovetop
- Cuisine: American
