Pretty in Pink Pancakes

I’m still working my way through the amazing stash of organic beets I bought last week for our smoothies.  This morning I came up with a new breakfast creation!  These pancakes were a huge hit...Bebe B loved them and I couldn’t get enough.  We had them with a side of green eggs (fresh eggs beaten with some avocado broccoli puree then scrambled).  What a great way to start a Monday.  You could easily leave out the strawberries for babies under 1 yr!

Pretty in Pink Pancakes - 12 Months+

1 cup Bob’s Red Mill whole grain buttermilk pancake mix

1 egg

1 tbsp oil (vegetable or coconut)

1/2 tbsp beet puree

1/2 cup water

1/4 cup chopped cherries 

1/4 cup finely chopped fresh strawberries (plus extra sliced for topping)

Mix everything but the cherries and strawberries together with a whisk until combined, fold in fruit.  Batter should be pink and thick (feel free to add a touch more water to thin out batter.  Cook in on a griddle or frying pan with a mist of olive oil, on medium heat.  Makes about 5 medium pancakes or so.  Refrigerate leftovers in airtight container for up to 3 days or cut in to sticks and freeze for up to 3 months.

To make beet puree wash a large beet, cut off ends and roast in a 400 degree oven for about 45 minutes to an hour (the beet should be very soft when you poke it with a knife)  Remove the skin once cooled, chop and puree in a food processor.  The puree will keep for 3 days in the fridge or 3 months in the freezer. Keep in mind when working with beets the color is strong and can stain things.  Make sure puree is room temperature of cold before adding to the smoothie.  Ps. beets are good for you!

This recipe is vegetarian.