Beet Pancakes

Beet Pancakes

Total Time
20 minutes
Prep Time
2 servings, 6-8 small pancakes
Turn your breakfast into a celebration with these colorful and nutritious Beet Pancakes! Using Beet Spreggies this recipe transforms ordinary pancake batter into a vibrant pink masterpiece. It’s a fun way to sneak veggies into your meal while adding a hint of earthy sweetness and a boost of nutrients. Perfect for weekday mornings or festive brunches, these pancakes are easy to make, visually stunning, and sure to brighten your day!
Tags:
Beet
Breakfast
Spreggies

This recipe uses...

Beet Spreggies

Beet Spreggies

Ingredients

  • 1/2 cup pancake mix
  • 1/2 cup water
  • 1 tablespoon ricotta cheese
  • 1/2 teaspoon Beet Spreggies
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon baking powder

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Directions

  1. Prepare the Pan:

    Heat a pan over low heat and lightly grease it with a small amount of butter. Let it warm up while you prepare the batter.

  2. Mix the Dry Ingredients:

    In a mixing bowl, combine the pancake mix, Beet Spreggies, cinnamon powder, and baking powder. Stir until evenly blended.


  3. Add the Wet Ingredients:

    To the dry mixture, add the ricotta cheese, water, and vanilla extract. Mix gently until the batter is smooth and free of lumps.


  4. Cook the Pancakes:

    Using a ladle, pour a portion of the batter onto the heated pan. Pour slowly into the center to create evenly round pancakes.

  5. Flip and Finish:

    Cook the pancake until bubbles form on the surface and the underside is a light golden-brown. Carefully flip the pancake and cook until the second side is golden as well.

  6. Serve and Enjoy:

    Once cooked, stack the pancakes on a plate and serve warm. Pair them with your favorite toppings like syrup, fresh fruit, or a dollop of whipped cream for a colorful and delicious breakfast.