Red Beet Pancakes


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
2 medium beets, roasted & pureed
1 1/4 cups milk
1/3 cup plain Greek yogurt
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract


Sift the first 5 ingredients into a bowl.

Place the wet ingredients in a separate bowl and whisk thoroughly to combine.

Add the dry ingredients into the wet and stir until just until combined, don't over stir the batter.

Drop 2 tablespoons of the pancake mixture onto a greased griddle or pan on medium and cook 3 minutes on each side. Repeat with remaining batter.

Serves 4
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