For 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 Pink 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).
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 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.
Check out more great recipes at these link parties:
Until next time, happy eating.