These bright Pink Pancakes are naturally colored with pureed beets for extra nutrition and fun. They can be served for breakfast or a meatless dinner (thanks to the boost of protein from the ricotta).
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 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.
These are 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.
[click_to_tweet tweet=”These Pink Pancakes are healthy and delicious thanks to the hidden beets (sshhh!) #pancakes #recipe #healthyeating” quote=”These Pink Pancakes are healthy and delicious thanks to the hidden beets (sshhh!) #pancakes #recipe #healthyeating” theme=”style2″]
Beet Ricotta Pancakes provided healthy vegetables and protein, great for breakfast or dinner. Hidden vegetables.
- 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
- Mix all ingredients in a blender until smooth.
- Cook on a medium-hot griddle until brown on both sides.
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.
Until next time, happy eating.