Beet Pancakes My Way

If you are a OMML devotee, you know I really like my carbs.

In fact, I only half-jokingly refer to myself as a carbotarian.

So, it's no surprise I offer you yet another variation of the wonderful pancake.

And, I am hanging my head in shame for not taking a pretty picture of these bright pink pancakes......

Beet Pancakes My Way

1 cup all purpose flour

3/4 cups whole wheat flour

3 tbsp brown sugar

1 tsp baking powder

1 tsp kosher salt

3/4 cups beet puree*

1 3/4 cups almond milk 

1 egg

1 tsp vanilla

1. Mix dry ingredients.

2. Mix wet ingredients.

3. Add dry ingredients to wet ingredients and stir just until combined.  Lumps are okay.

4. Ladle batter onto hot griddle and flip when bubbles appear around the edge.

5. Serve with local honey.

*How to puree beets:

Wash, peel and quarter beets.  Bake on 400 until fork tender.  Pulse in food processor until lumps are gone.

I pureed a large bunch of organic beets from my local grocery store and had enough puree for 3 batches of pancakes.  Leftover puree can be frozen for future use.