Pink Pancakes
I’ve been playing around with this recipe and it’s been a great change up to our usual Pancake Sunday. It began as my toddler has started saying ‘no'!’ to some fruits and vegetables so I’ve had to get creative in finding ways to sneak them in. Although she knows this recipe includes beets, she loves that they are pink and eats them right up. Whether you like beets or not, you’ve got to give this a try; I promise, you can’t taste the beets.
Beets are high in nutritional value and contain just about all the nutrients and minerals you need in your diet. They also help fight inflammation, which is the leading cause of many diseases. Definitely worth adding them into your meals. If you want to cut down on your sugar intake, top with nut butter instead of maple syrup. Let me know what you think of this one!
Ingredients
2 cups rolled oats
1/4 tsp salt
2 eggs
1/2 cup yogurt (I used coconut yogurt)
4 oz beets (cooked and peeled)
1 apple or banana
3 tbsp maple syrup
2 tbsp oil (I used extra virgin olive oil)
Add all ingredients to a blender and blend until smooth consistency.
Pour into pan on low heat, flip when batter starts to bubble.
Lately, I have preferred topping with almond butter and fruit. Shown here: strawberry puree + berries.