Recipe: Red Beet Pancakes

Servings: 6 (2 pancakes)

Ingredients:
• ½ cup all-purpose unbleached flour
• ½ cup whole wheat flour
• 3 tbsp. light brown sugar
• 1 tbsp. baking powder
• 2 medium beets, roasted and pureed
(approx.. ¾ cup)
• 1 ¼ cup reduced fat milk
(recommend 1% or skim)
• 1/3 cup plain Greek yogurt
• 1 large egg
• 3 tbsp. unsalted butter, melted
• 1 tsp. vanilla extract

1. Pre-heat oven to 400 degrees F. Prepare the beets, cutting off the
tops close to the top of the beet. Scrub the beets thoroughly.
Wrap them loosely in aluminum foil. Place wrapped beats on a baking
sheet and roast for 50-60 minutes. Set beets aside until cool enough
to handle. Hold on of the beets in a paper towel and use the edges of
the paper to rub the skin away. Place in a blender or food
processor, blending until pureed through smoothly.
2. Sift the first 5 ingredients into a bowl.
3. Place the rest of the wet ingredients in a separate bowl and whisk
thoroughly to combine.
4. Add the dry ingredients into the wet and stir until just combined
(don’t over stir, lumps are fine).
5. Drop about 2 tbsp. of the pancake mixture onto a greased griddle
or pan over medium heat and cook for 3 minutes on each side.
Tip: Can freeze pancakes up to 3 months in a freezer bag.

Nutrition Information per pancake - Calories 92, Fat 3.6g, Cholesterol 34g,
Sodium 193mg, Carbohydrates 11g, Fiber 1g, Protein 3g