Pretty in Pink Pancakes are Healthy and Delicious Thanks to Beets

Who doesn't love a delicious, fluffy stack of pancakes? And brightly colored foods are always a treat. But what if we told you that there was a way to make them even more mouthwatering and nutritious? Introducing: Beet Ricotta Pancakes.

These vibrant and flavorful pancakes are not only a feast for the eyes, but also for the taste buds. Whether you're a pancake connoisseur or just looking for a new twist on a classic breakfast dish, get ready for this fun dish.

I do not like to use a lot of food coloring, especially red. I can always taste it. Blech! These pancakes get their natural color from the addition of beets. No, you don't taste them. You can use less if you are concerned, just note the color will be lighter.

Some 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 (it's an autism-thing) has no idea and I plan to keep it that way. He might start involuntarily gagging if I tell him. I just tell him they are Pink Pancakes and he is thrilled.

This recipe is adapted from Jessica Seinfeld's recipe in Deceptively Delicious (affiliate link). I added some whole wheat flour to the mix which not only gives it fiber but a bit of a nutty crunch.

Ingredients for Beet and Ricotta Pancakes

I am sure you can guess the ingredients from the name:

• baking mix or pancake mix
• whole wheat flour
• cooked beets (cook from fresh, or canned)
• ricotta cheese (or small curd cottage cheese or yogurt
• milk (dairy or non-dairy)
• eggs (or egg substitute)
• vanilla extract (or other extract like almond, rum, maple)

For gluten free, chose a gluten free baking/pancake mix plus extra for the whole wheat flour. If your mix does not have a leavener add 2 teaspoons baking powder.

Recipe

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Ingredients

 

• 1 cup reduced fat baking mix
• ½ cup whole wheat flour
• ½ cup cooked beets (pureed)
• ½ cup ricotta cheese
• 1 large egg
• 1 cup milk
• 1 teaspoon vanilla

Instructions

 

• Mix all ingredients in a blender until smooth.
• Cook on a medium-hot griddle until brown on both sides.

Notes

If you want to make this gluten-free, swap both flours for a gluten-free baking or pancake mix that contains leaveners, otherwise you will need to add about 2 teaspoons of baking powder.

Other Hidden Beet Recipes

Until next time, happy eating.
~Audrey