Beet Ricotta Pancakes

Beet Ricotta Pancakes (Pink Pancakes) - thatrecipe.comFor a person that doesn’t like beets, I sure have a lot of beet recipes on the site from soups (Borscht) and salads (Watermelon Beet and Cucumber Salad) to dessert (Red Velvet Cake) as well as Spicy Pickled Beets. And now I am going to add Beet Ricotta Pancakes to the mix.  These bright pink beauties can be served for breakfast or a meatless dinner (thanks to the boost of protein from the ricotta).

Deceptively Delicious by Jessica SeinfeldSome people object to the idea of sneaking in vegetables and not telling the family. You can tell them if you want to. My veggie fearing son has no idea and I plan to keep it that way. He might do his infamous gagging routine if I tell him. I just tell him they are Pink Pancakes and he is thrilled. As a matter of fact Pink Pancakes was the original name of the recipe created by Jessica Seinfeld. {I suppose this is a good place to say I am not getting paid to plug the book, but I do get a few pennies for anyone that orders it through the link to Amazon.}

I added some whole wheat flour to the mix which not only gives it fiber but a bit of a nutty flavor. I personally use a homemade baking mix instead of a store-bought pancake or baking mix – personal preference.

As I state in the note below, you could easily make these gluten-free, BUT make sure your Gluten Free baking mix includes a leavener like baking powder. Some are labeled “Baking Mix”, but are not a direct substitution for a regular baking or pancake mix. Just look at the list of ingredients, if it doesn’t have any, add about 2 teaspoons of baking powder to the mix below.

When these are fresh I do not notice the beet taste. When they are reheated, I notice it but my son doesn’t seem to care either way. When I have them, I prefer to use Chioggia beets for the milder sweeter taste, but the color is not as bright pink. I have never tried them with golden beets, but I bet they would be great too. If you want to use canned beets, just drain them and puree them in the blender before adding the other ingredients.

Beet Ricotta Pancakes

Prep time 2 minutes
Cook time 20 minutes
Total time 22 minutes
Meal type Breakfast
From book Deceptively Delicious
Beet and Ricotta Pancakes are bright pink thanks to the hidden vegetables and the ricotta adds an extra bit of protein to make this a complete meal. Recipe based on Deceptively Delicious cookbook's Pink Pancakes.

Ingredients

  • 1 cup reduced fat baking mix
  • 1/2 cup whole wheat flour
  • 1/2 cup cooked beets (pureed)
  • 1/2 cup ricotta cheese
  • 1 Large egg
  • 1 cup milk
  • 1 teaspoon vanilla

Note

If you want to make this gluten-free, make sure your baking or pancake mix contains leaveners, otherwise you will need to add about 2 teaspoons of baking powder.

Directions

Mix all ingredients in a blender until smooth.
Beet Ricotta Pancake batter in the blender.
Cook on a medium-hot griddle until brown on both sides.

Check out more great recipes at these link parties:

Until next time, happy eating.
~Audrey

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5 Responses to Beet Ricotta Pancakes

  1. This sounds like a great way to add beets into your diet! I’ll have to try this with my family! Thanks for sharing over at Wine’d Down Wednesday.

  2. I would have never thought to put beets in my pancakes! I was thinking about using beets to dye some Easter eggs this year and realized I have never even bought beets. I guess there’s a first time for everything – even beets :)

  3. Audrey says:

    The beets make a lovely pinkish purple dye (depending on the color of beets you use, of course).

  4. Sounds interesting, and I love beets! Thanks for sharing on Thank Goodness It’s Thursday

  5. Hi, I thought this was a great article. Apreciate you posting.

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