Light and airy, these pink pancakes are as nutritious as they are pretty.
Course Breakfast & Brunch
Cuisine American
Keyword Vegetarian
Essential Ingredient beets
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 8medium pancakes
Author Aimee
Ingredients
1/2cupbuckwheat flour
1/2cupwhole-wheat flour
1/2teaspoonbaking powder
1/4teaspoonbaking soda
1/2teaspoonsalt
1/2tspcinnamon
1large egg
1Tablespoonpure maple syrup
1/4cupbeet purée
2Tablespoonsunsalted buttermelted
1cupbuttermilk
cooking oilfor frying
Instructions
Preheat a griddle to medium and preheat the oven to 175F.
Whisk together the flours, baking powder, baking soda, salt and cinnamon.
In another bowl, whisk together egg and maple syrup until frothy. Whisk in the beet purée, followed by the buttermilk.
Gently stir the dry ingredients into wet ingredients. Pour in the melted butter. Mix until just combined. Over mixing will toughen the pancakes. it's okay if there are a few lumps.
Heat a griddle or large cast iron skillet over medium heat. Grease lightly with cooking oil.
Spoon batter onto griddle 1/4 cup at a time. Cook 1 1/2 minutes, then flip, and cook until light brown, about one more minute.
Place the pancakes in a baking tin lined with a clean tea towel. Cover and place in oven to keep warm while you fry the remainder of the batter.
Serve pancakes hot with plenty of butter and pure maple syrup.