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csa eats! red beet pancakes

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red beet pancakes from weelicious

  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • medium beets, roasted & pureed (about 3/4 cups)
  • 1 1/4 cup milk
  • 1/3 cup plain greek yogurt
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  1. Sift the first 5 ingredients into a bowl.
  2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
  3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
  4. 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.
  5. Serve with desired accompaniments.
  6. To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months
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One response »

  1. Pingback: winter CSA 2013 – month 1 | dolce vita verde

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