Our 4th of July got off to a patriotic start with a red and blue combo that raised the pancake to a whole new level. We topped them at the table with banana slices to lend that important touch of white, and that turned out to be a delightful addition.
Your basic pancake is something that I have a hard time enjoying. Even though a white flour batter topped with butter and syrup is quite tasty, that kind of nutritional low note tends to point a day in the wrong direction. Beet pancakes are a whole other story. 100% goodness, not too beet-like for a pancake, AND a perfect texture. Working off of a basic pancake recipe and the ingredients that have worked well for beet muffins, it took a few tries to get it right. And here ya go!
- 1 1/2 cups whole wheat flour
- 3 Tbsp. raw sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ginger
- 2 medium beets, roasted and pureed — about 1 cup
- 2/3 cup walnuts finely ground
- 1 1/2 cups almond or cow’s milk
- 1/2 cup yogurt
- 1 egg
- 2 Tbsp. vegetable oil
- 2 cups fresh blueberries
- 2 Tbsp. fresh squeezed lemon juice
- 2 Tbsp. raw sugar
- 1/4 cup water
- Preheat oven to 375. Wash beats, cut in half, and place cut side down on a pan coated with cooking spray or a little vegetable oil. Cook for 25 minutes or until soft. Once the beets have cooled slightly, remove skin and puree in a food processor. (Beets can be pureed in advance and kept covered in the refrigerator for a day or two.)
- Combine blueberries, lemon juice and sugar in a small sauce pan. Heat on medium until pancakes are ready, stirring occasionally.
- Combine all dry ingredients (including walnuts) and stir with a whisk.
- Whisk together milk, yogurt, pureed beets, egg and oil and add to dry ingredients. Stir until just combined.
- Heat large skillet coated with vegetable oil. Using a 1/3 cup measuring scoop, add pancake batter and cook on medium-high for 3-4 minutes uncooked side starts to bubble. Flip. When cooked through, serve with blueberry syrup and bananas.