Go Back
–+ servings
Stack of Pink Beet Pancakes on a white plate.

Pink Beet Pancakes

French Kiss Cook
Add roasted beets and cottage cheese to pancakes for boosted nutrition and a beautiful pink color.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 9 pancakes
Calories 199 kcal

Ingredients
  

  • 3 small Red Beets

Dry Ingredients

  • 1½ cup All Purpose White Flour
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt

Wet Ingredients

  • ½ cup Cottage Cheese
  • 1 cup Milk
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • ¼ cup Brown Sugar
  • ¼ cup Melted Unsalted Butter more for the pan

Instructions
 

Roasting the Beets

  • Preheat your oven to 400F.
  • Place the unpeeled beets, on a large piece of aluminum foil. Wrap them in a tight pouch and place on a tray or baking dish. Bake for 1 hour. Let the beets come to room temp or refrigerate the pouch of roasted beets overnight.
  • Cut the root and stem ends from the roasted beet. Hold the beet with a paper towel and use a spoon to easily scrape off the skin from the beet.

Dry Ingredients

  • Mix, in a medium bowl, the flour, baking powder and salt. Set aside

Wet Ingredients

  • Place the cottage cheese, 1 cup of small cubed roasted beets, and ⅓ cup of the milk in a small food processor or blender. Blend until as smooth as possible, scarping down the sides of the blender for best results.
  • Pour the creamy beet mixture into a large, non-staining, mixing bowl. Add the eggs, vanilla, and brown sugar to the mixture and whisk until smooth.
  • Whisk the rest of the milk, the vanilla, and the melted butter into the batter.
  • Add the dry ingredients to the large bowl of wet ingredients. Whisk until just combined, and still lightly lumpy.
  • Preheat a griddle at 350F or a non-stick pan on medium heat. Melt butter on the surface and use a ½ cup measuring cup to dole out the pancake batter.
  • Cook the pancakes for 3-4 minutes, until bubbles start to form on the top, or lightly golden on the bottom. Flip and cook for another 2-3 minutes. Repeat with the remaining batter until the 9 pancakes are cooked off.

Video

Nutrition

Calories: 199kcalCarbohydrates: 26gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 60mgSodium: 356mgPotassium: 182mgFiber: 1gSugar: 9gVitamin A: 286IUVitamin C: 1mgCalcium: 141mgIron: 2mg
Keyword batter, beet, cottage cheese
Tried this recipe?Let us know how it was!