This is a sneaky and delicious way to get your children to benefit from beets, especially if they are picky eaters. These pancakes are served routinely at my daughter’s daycare. Beets are rich in folate, as well as betacyanin (giving beets their purple/red color). Betacyanin has been found to possess a cancer-fighting ability. And kids especially love that they are eating pink pancakes!
1 medium-sized beet, peeled and chopped
1 1/4 cups whole wheat or oat flour
1 tsp cinnamon, divided
1 1/2 tsp baking powder
1/4 tsp salt
1 cup milk
1/2 cup plain yogurt
1 medium banana
1 large free-range egg
1 Tbsp unsalted butter
Place beet in a steamer basket and set over at least 1 inch of water, and steam until tender. Set aside to cool.
In a large bowl, stir together whole wheat or oat flour, 3/4 tsp cinnamon, baking powder and salt. Place beet, milk, yogurt and banana in blender container and blend until smooth. Blend in egg. Add beet mixture to dry ingredients and gently combine. Let the batter rest for 10 minutes.
Heat a skillet over medium heat. Add butter to skillet and melt. Pour batter for each pancake into pan and cook for 2 minutes, or until darkened around the edges and bubbles form on the surface. You can make them as small or as large as you like. Flip and cook for 2 minutes more. Serve with a little maple syrup.
Photo from here, with thanks.