Aren’t they beautiful?! Beets are rich in folate and manganese, as well as Betalain, a disease fighting antioxidant. For those of you who aren’t quite into beets, be rest assured that the beet flavor in these pancakes is not terribly strong. Trying to get a picky child to eat more veggies? Give these a try. They are made with real beet puree and beet juice is just oozing with nutrition. Enjoy your pancakes and eat beets too
Betacyanin, the phytochemical that gives beets their vibrant fuschia hue, is rapidly absorbed in the gut and transported into the urine in just 2-4 hours. So don’t be alarmed if your urine takes on a rosy color.
These beet pancakes are a great way to get some veggie nutrients in for breakfast. A little pure maple syrup on top helps to bring out the intrinsic sweetness of beets. If you’re trying to go low-sugar, try warming up some berries to put on top instead.
Sweet Beet Pancakes
Makes ~20
2 1/4 cups flour (half whole wheat)
1 TBS baking soda
1/2 tsp salt
1 TBS cinnamon
1 TBS flax seed
3/4 cup beet puree (boil a medium beat, add a couple TBS water, mash it up then puree)
1/2 cup plain (or vanilla) yogurt
1 cup milk (or soy, almond or rice)
1 TBS vanilla
Butter and syrup to top, of course
-Separately combine the wet and dry ingredients. Slowly add the wet to the dry.
-Aim for a slightly thick consistency - add additional milk or flour as needed.
Welcome! The Fresh Beet aims to inspire us all to get creative in the kitchen and to enjoy it. In addition to recipes, here you will find dietitian approved discussions on nutrition as well as personal events from my wonderful world of food.
Ashley Galloway
