Another superfood coming your way: Beets
The NY Times put out an article a while back about The 11 Best Foods you Aren’t Eating, and guess what #1 is? BEETS. I tried raw beets in a smoothie one time with coconut milk, carrots, and strawberries and it was not on my list of top 100 foods I’d like to eat. But the other night we had dinner with a woman from Australia, and she served us roasted vegetables, and there were beets in there. And I gobbled em up.
So when I came across this recipe for beet pancakes, I thought I’d give it a whirl. I’ve made banana pancakes, and pumpkin pancakes…why not beets?? It was really quite delicious, with just a hint of beet flavor. They are not as bright pink as Amy’s but I used whole wheat flour, so maybe that’s why.
Here’s how you do it.
The night before you want to make these for breakfast, take 2 to 4 beets
Pop them in the oven on 375 and bake for about an hour or until a fork goes through easily.
Then wrap them in tin aluminum foil and leave them out. This makes it easy to pull the skins off later.
Prepare your ground wheat. I usually do this ahead of time, but it’s so fast you can do it right before. Have I mentioned I love this thing?
In the morning, unwrap them, peel off the skin, cut the beets into quarters, and mix them up in a food processor or blender. You might have to add a bit of water to get it to mix easier. Then add them to your favorite waffle or pancake recipe. Easy peasy!
Look at that pink batter!!
Here’s my whole wheat waffle recipe:
- 1 cup whole wheat flour
- 1 TBS sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 egg
- 2 TBS butter, melted
mmmmmm…Looks tasty, right?