I never used to eat pancakes for breakfast, better yet pink pancakes. I used to think that pancakes were a treat when going to a diner for breakfast. I also used to think that pancakes took a lot of time to make.
Then I had kids. Now I am making multicoloured pancakes, in double batches, to freeze some so we can have them during the week (see our freezing instructions in the storing pancakes section below). It’s a whole new pancake world on this side of adulthood.
Growing up in Poland, pancakes weren’t really breakfasted food. We had what I call apple pancakes that we ate for lunch or dinner but it was a rarity. We also definitely did not have maple syrup. Perhaps that’s why there were no pancakes…the maple syrup is really the whole point, isn’t it?
Preparing Pink Pancakes
Ingredients
In an attempt to add some more nutrients to the typical pancake mix – which is usually made up of eggs, milk, flour, and sugar – I like to add oats, yogurt, and in the case of the pink pancake, beets. Yes, you read that right, beets! Don’t worry, you don’t actually have to like beets to enjoy this recipe. You get all the nutrients, all the colour, and none of the taste.
The beets that I use in this recipe, and anywhere else I mention beets, are precooked packaged beets. You can find them either canned or in vacuum-sealed plastic.
If you haven’t worked with beets before let me warn you that it gets messy. They are root vegetables that, at a minimum, need to be peeled. This often ends up with stained fingers unless you wear rubber gloves. Doesn’t that sound like too much work already? I think so, hence the prepackaged options.Â
Making the Batter
This recipe could not be simpler. Put all of the ingredients into the blender in the order written and mix until combined. Do not overmix.Â
Next, add the baking powder and you just want to pulse to mix it into the batter. Pulse three to four times, but no more than that, to prevent overmixing of the batter. But you do want to ensure even distribution of the baking powder. Â
Cooking the Pancakes
Add one teaspoon of coconut oil per batch. Heat oil in a pan on medium heat. Once the oil is hot, add batter to the pan using a ¼ cup measuring cup or ladle. Fry for 2-3 minutes until the pancakes start bubbling a little. Flip and cook for another 2-3 minutes. Depending on the size of your pan you may be able to fit 2-3 pancakes per batch resulting in 3-4 batches. Add a teaspoon of oil between each batch.
Serving
Maple syrup is the clear winner for toppings in our house when it comes to pancakes, waffles, or French toast. If you are not a fan of maple syrup, try sprinkling some icing sugar for extra sweetness.
We often also add berries whether we use maple syrup or icing sugar. Strawberries, raspberries and blueberries are our favourite. Â
To really elevate your pink pancake game, you can also go for a mixed berry reduction.
Storing Pancakes
You can keep pancakes in a sealed container in the fridge for a couple of days. But the best way to store pancakes is to freeze them. Spread the pancakes out on a cookie sheet without overlapping. Place them in the freezer for an hour.
Once frozen, take out the cookie sheet from the freezer and transfer the pancakes to a freezer bag.
To reheat the pancakes simply put them in the microwave for 20-30 seconds and place them in the toaster for a crisp finish. Don’t forget to get your toppings ready while you wait for your pancakes to toast.
If you love pancakes as much as I do check out our other pancake recipes.
Pink Pancakes Recipe
Equipment
Ingredients
- ½ cup rolled oats
- 1 egg
- ¼ tsp salt
- 1 cup all-purpose flour
- â…” cup milk
- ¼ cup Greek yogurt
- 2 tbsp brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ cup beets 2-3 small beets
- 2 tsp baking powder
- 3 tsp coconut oil for frying
Toppings (optional):
- Maple Syrup
- Fresh berries
Instructions
- Add all ingredients except baking powder and oil into the blender and mix on high until well blended. 30-45 seconds. Do not overmix.
- Add baking powder to blender and give it a couple of quick pulses to make sure its blended in.
- Add 1 tsp of coconut oil to a large pan and turn the heat to medium.
- Once the oil is heated, pour ¼ cup batter into the pan. When you see small bubbles start to form, after roughly 3 minutes, flip to the other side and cook for another 2-3 minutes. You will have multiple batches. The number of batches will depend on the size of your pan and how many pancakes you can fit. Add a tsp of oil before each batch.
- Serve warm with your favourite toppings.
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