Always looking for ways to sneak decent nutrients into our daughter’s diet, we thought she’d love these pink pancakes. Of course she was onto us though… She was immediately suspicious of what made the pancakes pink, and figured out that the hidden ingredient was beetroot pretty quickly!
But, she still couldn’t resist tucking into them. There were pink after all…
We love beetroot because it’s a great source of iron. This mineral supports the production of red blood cells, plays a major role in supplying oxygen to various parts of the body, and is essential for the healthy development of a child’s brain.
Keep this recipe in mind next time you have some leftover beetroot.
- 1 cup of milk
- 1/2 cup of water
- 1/2 cup of plain yogurt
- 1/2 teaspoon vanilla extract
- pinch of salt
- 2 cups of self raising flour (we use organic stone ground flour with some baking powder added)
- 2 or 3 pureed beetroots
- About 2Tbsp of honey, depending on whether you’d like them sweet or not
- Whisk the egg, then add the milk, water, yoghurt and vanilla.
- In a separate bowl, sift the flour.
- Slowly add the liquid to the flour, whisking all the time.
- Stir in the pureed beetroot.
- If you’d like them sweet, add the honey
- Drop about 2 tbsp of the mixture into a frying pan cook for 2 minutes on each side.
These pink pancakes do well as a tea time treat or lunch box snack, but are also great to serve topped with stir fried chicken and veggies for dinner. You could even add some sweetcorn or peas to them to make pink veggie fritters!