Pink Pancakes - Chef Abbie Gellman MS, RD, CDN

Pink Pancakes

Chef Abbie Gellman RD

Have you ever seen or tried a pink pancake? My pink pancake gets its vibrant color from pureed red beets. Delicious, nutritious, and fun for the whole family! Perfect for this Valentine’s Day – or any day, really.

How To Make a Pink Pancake

To make a pink pancake, you will need roasted beets!  You can either roast these the day of, roast them ahead of time and kept on hand, or you can buy roasted beets at the store.  If you are roasting beets at home, start by preheating your oven to 425 degrees F.  Wash the beets and wrap each individual beet in aluminum foil.  Place in the oven and roast for about 60 minutes, until cooked.  Once cooked, allow them to cool enough for you to handle, then rub off the skin under running water and cut into smaller pieces.  Place into blender or Vitamix and puree until smooth.

Next, combine flour, sugar, baking powder, baking soda, and salt in a large bowl.  In a separate bowl, beat together buttermilk, beets, eggs, and milk.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend gently.  Stir until just mixed, be careful not to over-stir.  Pour or scoop the batter onto the griddle, using approximately 1/3 to ½ cup for each pancake.  Once the top of the pancake starts to bubble, flip to brown the other side.  Serve hot and enjoy a pink pancake!

What Makes This Pancake Pink?

Forget about artificial colorings and dyes.  There is one simple, natural ingredient that give these pink pancakes their bright, bold color.  What is it, you may be wondering?  Beets!  But the beets don’t only provide the beautiful color, they also provide a number of essential nutrients.

Beets are high in Folate, providing 148mcg in a 1 cup serving.   Folate plays a very important role in preventing neural-tube defects during the first month of pregnancy.  They are also a good source of potassium, phosphorus, and Vitamin A.  Beets are high in both soluble and insoluble fiber, which keeps your GI tract healthy and helps maintain healthy blood sugar and cholesterol levels.

Buttermilk Nutrition

Buttermilk is delicious and adds a tangy flavor to my Pink Pancakes.  It is high in calcium and also provides protein, potassium, and riboflavin.  All nutrients that contribute to healthy bones and heart.  Cultured buttermilk is great for your gut and the culturing process reduces some of the lactose content.  Because of this, lactose-intolerant individuals may tolerate buttermilk better than regular milk, but it depends on the type of bacteria used in the culturing process and the length of time it was cultured.

Similar Pages

Are you looking for more breakfast ideas?  Try my Gluten Free Blueberry Muffins, Green Spinach Shakshuka, and Whole Wheat Dutch Baby Pancake!

Resources

“Buttermilk: Healthier Than It Sounds.” Berkeley Wellness, 10 Sept. 2018, www.berkeleywellness.com/healthy-eating/food/article/buttermilk-healthier-it-sounds .

“FoodData Central Search Results.” FoodData Central, U.S. DEPARTMENT OF AGRICULTURE, https://fdc.nal.usda.gov/fdc-app.html#/food-details/169145/nutrients.

Pink Pancakes

Pink Pancakes

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Print Pin Rate
Course: Breakfast
Keyword: beets, pancakes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD

Ingredients

Pureed beets:

  • 1 pound red beets

Pancakes:

  • 3 cups whole wheat pastry flour
  • 3 tablespoons maple sugar
  • 3 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 3 cups buttermilk plain kefir, or plain yogurt
  • ½ cup pureed beets
  • 3 eggs
  • 1/2 cup milk

Instructions

  • Heat oven to 425 degrees F. Wash beets and wrap each beet individually in aluminum foil. Place in oven and roast ~60 minutes, until cooked. Once cooked, allow to cool enough to handle then rub off skin under running water and cut into smaller pieces. Place into blender or Vitamix and puree until smooth. Note: these can be roasted and/or pureed ahead and kept on hand.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, beat together buttermilk, beets, eggs, and milk.
  • Heat a lightly oiled griddle or frying pan over medium-high heat.
  • Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend gently. Stir until just mixed, be careful not to over stir.
  • Pour or scoop the batter onto the griddle, using approximately 1/3 to 1/2 cup for each pancake. Brown on both sides and serve hot.

Video

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