“Pink” Pancakes

I made these for the first time this weekend from the bunch of beets we got in our CSA box. I don’t care for beets normally, so I thought I would put Jessica Seinfeld’s book, “Deceptively Delicious” (that I’ve had for a few years now) to use! I didn’t make it exactly like her recipe (she calls for store-bought pancake mix, which of course is mostly made with white flour (even most of the supposed “whole grain” mixes) She also calls for ricotta cheese, but because the blender pancakes have buttermilk, I didn’t think it necessary) but it still turned out so tasty! My new favorite pancakes. And kids love them, too because they are literally bright pink! Just watch out for your carpet if any pieces get dropped on the floor!

“Pink” Pancakes

Make Blender Pancake recipe.

After adding the egg and dry ingredients right before cooking, add 1/2 an apple and 1/4 C pureed beets and 1/2 teaspoon or so cinnamon.

To puree beets, trim stems to 1-inch. Wrap in foil and roast for around an hour at 400ยบ. Peel the skin off and blend in food processor, blender, magic bullet or food mill (I got the smoothest texture with my baby food mill). (I actually forgot to peel the skin off before blending and it turned out fine.) You can store the leftovers in ice cube trays in the freezer or just put plops of it on a plate lined with parchment paper in the freezer, then store in a plastic freezer bag.

CAUTION: Beets are messy and they STAIN! Your fingers will look really pretty!

Blender Pancakes

This recipe is one of our favorites! We have it once a week, at a certain 3 year old’s request! This can also be made into waffles. (Waffle batter is better slightly thinner, so add a little more buttermilk.)

1. Place in blender and blend at highest speed for 3 minutes:

  • 1 1/2- 1 3/4 C. Buttermilk
  • 2 T. Olive Oil
  • 1 tsp. Vanilla Extract
  • 1 1/2 C. Brown Rice or Uncooked Rolled Oats (or other grain variation)*

The batter should always swirl about a vortex in the blender. If it doesn’t go smoothly, slowly add more buttermilk until the hole re-appears.

2. Cover blender and let stand at room temperature overnight or 12-24 hours. This time is necessary for the acid in the buttermilk breaks down the phytates or “anti-nutrtients” in the grain. (More about this in another post.)

3. Preheat griddle on Medium-High heat.

4. Just before baking, add & reblend on highest speed for 1 minute:

  • 1 egg
  • additional Buttermilk, if needed

5. Blend in throughly but briefly:

  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp Salt, to taste

6. Pour batter onto hot griddle sprayed with olive oil or a dab of butter.

Grain variations:

  • Brown rice or millet- equal parts
  • Kamut, spelt, wheat
  • Buckwheat- reduce to 1 cup because it expands
  • Barley- hulled, not pearled. Reduce to 1 cup, it expands.
  • Quinoa- thoroughly rinse in strainer 1-2 minutes. Let stand in water overnight, drain & rinse 1 more minute. This removes bitter flavor. Batter will be thin.
  • Oats- uncooked rolls oats or oat groats. Use in combination with other grains. *

*I typically use 1/2 C oats and 1 C Kamut (or use 1/2 and 1/2 if cutting recipe in half). I have also used spelt, buckwheat, and brown rice with great success!

Sometimes I add mashed Bananas for Banana Pancakes- those are always a hit! Or blueberries (right before pouring).

Serve with REAL Maple Syrup and/or Butter or Almond Butter. This is packed with protein, though not complete protein, so serve with eggs to start your day off with a nourishing meal!

(This recipe was adapted from Sue Gregg’s Blender Pancake Recipe)