Henry does not have a love affair with vegetables, despite my best effort to present them to him and make them yummy. I have found smoothies as a great way to get the good stuff in him, but then I found a recipe for these awesome beet pancakes. Yes!! What kid doesn’t love food that is bright purple?! And what mom doesn’t love getting her kid to eat veggies at breakfast?!
I got this recipe out of Parenting magazine, and it is courtesy of Catherine McCord of Weelicious. While something about her annoys me just a wee bit, I do like her stuff. So I push past my inclination to mute her when I watch her videos on YouTube and soldier on.
Henry had a blast helping me make these pancakes. He was so excited to mix everything together and then watch daddy cook them up.
Don’t mind my awesome bedhead…
He gobbled up almost two whole pancakes. I had one too and they are quite yummy!
Tons of syrup: mandatory. Cookie Monster and Big Bird are asphyxiating.
I can’t remember exactly but this recipe made about 6 or so kid-sized pancakes so I froze the extras for future use. I layered them between wax paper so I can defrost just one or two at a time.
All Henry could talk about for the next few days after eating these was his purple pancakes! Score one for mommy.
Medical side note: Do let your kid’s teachers/daycare providers/babysitters/nannies know if your kid ate a bunch of these as they can have red poops because of the beets. Trust me, they will thank you! Also, who doesn’t love a comment about poop before the ACTUAL recipe. You’re so hungry now, right??
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 Tbsp brown sugar
- 1 Tbsp baking powder
- 1/2 tspn kosher salt
- 3/4 cup beet puree (to make this, roast beets as you normally would and then chop them up and puree them. I did this ahead of time and used maybe 3 beets. I had extra so I’ve frozen it to use in the future for more pancakes or in smoothies)
- 1 1/4 cup milk
- 1/3 cup plain Greek yogurt
- 1 large egg
- 3 Tbsp unsalted butter, melted
- 1 tspn vanilla
Sift together the flour, brown sugar, baking powder and salt. In a separate bowl whisk together the beet puree, milk, Greek yogurt, egg, butter and vanilla. Add the dry ingredients to the wet ingredients slowly and stir until just combined. Drop two tablespoons of mix on a greased pan or griddle over medium heat and cook three minutes on each side. Serve up!