“Mom what’s for breakfast?”
“Beets” I say with a hint of pride and cleverness, for sneaking this often overlooked vegetable into a beloved morning dish, Pancakes!
It’s getting colder now. The typical multitudes of summer fruits and vegetables are dwindling down. Winter squash and root vegetables are rising stars. Our diets will slowly start to incorporate more starch to get us through the long cold season ahead. With that is mind I urge you to roast, puree and mix into your favorite recipes. The vast selection this season harvest has to offer. Beets, turnips, rutabagas, pumpkin, winter squash and so on, Can find delicious homes in bread, muffins, cakes, soups, pastries, casseroles and more.
A little note on beets: They are amazingly good for you, especially your cardiovascular system. Salt and heat breaks down the betalin pigments, if wanting to retain the pure pigment and the health benefits of betalin, consume salt-free and raw. Romans used beet juice as an aphrodisiac. Since the middle ages they have been prescribed for a variety of digestive disorders. All part of the beet plant contain oxalic acid which has been implicated in the formation of kidney stones. So if you are plagued by stones you might want to take it easy on the beets.
they freeze great!
- 1 Cup All Purpose Flour
- 3/4 Cup Whole Wheat Flour
- 3 Tbsps. Light Brown Sugar
- 1 Tbsp. Baking Powder
- 1/2 Tsp. Salt
- 2 Medium Beets, roasted & pureed
- 1 1/4 Cup Milk
- 1/3 Cup Plain Greek Yogurt
- 1 Large Egg
- 3 Tbsps. Vegetable Oil
- 1 Tsp. Vanilla Extract
1. Mix dry ingredients into a
2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
3. Add the dry ingredients into the wet and stir until just combined (don’t over stir the batter, some lumps are good).
4. Drop about 2 tbsps. of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
5. Serve with butter, syrup, honey, jam or splurge with some mascarpone cheese.