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Pink Pancakes
Ingredients
- 1 beet boiled/peeled
- 1 cup milk
- 1 large egg
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
Instructions
- In a blender, puree beet with milk until smooth with no lumps. Add egg, butter, vanilla extract and maple syrup, and blend to combine.
- Add flour, baking powder and salt to the mixture. Pulse a few times to combine, being careful not to over blend.
- Heat a nonstick griddle over medium-low heat. You can melt butter on the surface or spray with cooking oil spray or leave it dry.
- Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter.
- Serve immediately with mixed berries and maple syrup, if desired.
Nutrition
Calories: 146kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 154mg | Potassium: 397mg | Fiber: 2g | Sugar: 7g | Vitamin A: 165IU | Vitamin C: 0.7mg | Calcium: 153mg | Iron: 1.1mg
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