I’m a sucker for hiding vegetables.
I’ve said it once and I’ll say it again…I love it!
The ruby red color of these pancakes looks as though I put 3 tablespoons of red food coloring into this breakfast, but in fact, it’s just a butt-ton of beets. The flavor isn’t compromised with the beets, either. Which I LOVE.
You should have seen my son gobble these up. He ate them quicker than he does blueberries (which are his favorite food on the planet!) I’ll spare you the details of his diaper at the end of the day. Eww.
And with the low sugar and 100% whole wheat flour, you really can’t go wrong. I also made a small batch of cream cheese frosting to drizzle on top of the pancakes. The frosting adds just the perfect touch of sweetness to this wonderfully colorful breakfast.
I know you want a bite!
You should make these for the people you love.
Sneak in the veggiessssss!
Dye-Free Red Velvet Pancakes
adapted from teach. eat. love.
- 2 cups white whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 2 teaspoons cocoa powder
- 2 tablespoons butter, melted
- 1/4 cup sugar
- 2 eggs
- 1 cup beets, peeled, steamed and finely chopped (I used three small beets)
- 1 cup milk
- (topping) 2 tablespoons unsalted butter, room temperature
- (topping) 2 tablespoons low fat cream cheese, room temperature
- (topping) 1/2 cup powdered sugar
- Preheat a griddle to low-medium heat.
- In a large bowl, whisk the flour, salt, baking powder and cocoa powder together.
- In a smaller bowl, combine the butter, sugar and eggs.
- Meanwhile, in a blender (like a Blendtec) or food processor, purée the beets and milk together. Add into the butter mixture and stir to combine.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Measure out 1/4 cup sized scoops of batter onto the greased griddle, cooking until light brown on each side and cooked through.
- To make the topping, stir the butter, cream cheese and powdered sugar together. To make it pourable, simple microwave it for a few seconds until melted.