Valentine's Day Breakfast with a Twist

February 11, 2018 12:37 PM

Pink-alicious (Beet Pancakes) with a Twist by Jodie Fitz
 1 egg
¾ cup low fat milk
½ cup brown sugar
½ cup pureed beets
1 ½ teaspoons raspberry extract
½ teaspoon  vanilla extract
1 cup all purpose flour
1/4 cup whole wheat flour
1-tablespoon baking powder
¼ teaspoon sea salt
Non-stick cooking spray
 In a bowl mix the egg, milk, sugar, beets and extracts together until they are mixed well with an electric mixer.  Stir in the flour, baking powder & salt with a hand whisk.
 Pre-heat your griddle and pre-coat it with the non-stick cooking spray. Cook one side of the pancakes until the edges are cooked and the center begins to bubble before flipping to finish cooking the pancakes on the other side. 
 Toppings:  These pancakes are actually delicious without any topping.  Instead of syrup try the seedless raspberry preserves and/or a yogurt glaze which we make by mixing 3 oz. vanilla yogurt with 1 – 2 tablespoons of milk depending on the yogurts consistency & 1 tablespoon of honey.
 Beets:  You can purchase the canned sliced beets for this recipe & puree them in a food processor or blender.  Or, you can purchase the fresh beets, cook them and then puree them.


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