Valentine's Day Pink Pancakes
Since Valentine's Day is coming up, I figured this recipe was perfect, because who doesn’t want pretty pink pancakes that are actually healthy-ish for you? These pink pancakes have been a favorite in my house for years. It’s an easy and delicious recipe that quickly comes together in your blender and is super kid friendly and healthy. The pancakes get their color thanks to the beet puree...and beets are chock-full of essential everyday nutrients like B vitamins, iron, manganese, copper, magnesium, and potassium…what’s not to love?
Equipment
- Griddle
- Mixer
- Spatula
Ingredients
- 3/4 Cup Water
- 1/2 Cup Ricotta Cheese
- 1/4 Cup Beet Puree
- 1 Tsp Vanilla Extract
- 1/2 Tsp Cinnamon
- 1 Cup Pancake Mix
- 1/4 Cup Apple Grated
- 1 Spray Non-stick Cooking Spray
- 1 Tbsp Vegetable Oil
- 3 Tbsp Maple Syrup optional
- 1 Cup Fresh Fruit optional
- 1 Tbsp Powdered Sugar optional
Instructions
- In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon.
- Don’t overmix, you want the batter to be lumpy.
- Coat a griddle with nonstick spray and heat to medium high.
- Add 1/2 tsp vegetable oil.
- Use 1/4 cup of batter at a time and pour out pancakes. When you see bubbles start to form, it is time to flip the pancake. If the bottom is too brown, turn the heat down. It should take about 1 to 2 minutes per side.
- Serve warm, garnish with maple syrup, fresh fruit, and powdered sugar.
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