- Serves: 6
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 210cal
- 3.5g fat (1g sat)
- 40mg chol
- 290mg sodium
- 39g carb
- 4g fiber
- 10g sugars
- 8g protein
Ingredients
- 2 red beets
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 3/4 cups milk
- 1 egg
- 1 1/2 teaspoons orange zest
- 1 teaspoon vanilla extract
- Maple syrup, jam or crème fraîche, for serving (optional)
Directions
Preheat oven to 400° F.
Remove stems and most of the roots from beets. Scrub well under running water. Wrap beets in foil and roast in the oven until tender when poked with a knife, 45 minutes to 1 hour. Let cool to room temperature.
Remove skin from beets. Carefully cut beets into four pieces then puree in a food processor until smooth. Measure 3/4 cup beet puree and freeze the remainder for another use.
In a large bowl, combine flour, sugar, baking powder, baking soda and a pinch of salt. In a separate bowl, whisk together beet puree, milk, egg, orange zest and vanilla. Slowly add flour mixture into beet mixture until just combined. Be careful not to overmix!
Heat a lightly oiled griddle or frying pan over medium heat. Add a 1/4 cup pancake batter and cook until bubbles start to form on the top of the pancakes. Flip over and cook until the bottom is golden, about 5 minutes total.
Serve pancakes hot from the griddle with maple syrup, jam or crème fraîche.
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