My friend Jane gave me some fresh beets from her garden, and this is what I made:
These pancakes are easy to make (once you peel, cook, and mash the beets), are high in fibre, protein and all the nutrients in whole grains, and taste delicious. Enjoy!
- Wet ingredients:
- 1 cup cooked, mashed beets (I used the food processor to mash them)
- 3 cups milk
- 1\2 cup oil
- 8 eggs
- 1 cup whole wheat flour
- 1 cup white flour
- 1 cup barley flour (or buckwheat or 7-grain)
- 1/2 cup soy flour
- 1/2 cup oat bran
- 1/2 – 1 cup quick oats (optional – see instruction 5 below)
- Other dry ingredients:
- 4 Tbsp (1/4 cup) baking powder
- 4 Tbsp (1/4 cup) sugar
- 1/2 tsp salt
- In a large bowl, blend the wet ingredients until uniform. I use a hand blender, but you can use beaters or a whisk.
- In a smaller bowl, mix the flours and dry ingredients BUT NOT THE OATMEAL. A whisk works well for this.
- Stir the dry ingredients into the wet. Mix until smooth.
- Let the batter sit for 10 minutes. While it is sitting, preheat your griddle to 375ºF.
- Now decide if you need to add the oatmeal. For some reason, this batter varies a lot even though I think I always make it the same way. Here is how to decide:
- If you want thick pancakes and the batter is thin, add oats. I add 1/2 cup at a time and stir to see if it is thick enough. Note that oats will absorb liquid over time, so don’t add enough to make it really thick right off.
- If you like thin pancakes, don’t add oats.
- If you are making waffles the batter should be thin, so don’t add oats.
- Grease the griddle with butter or coconut oil (because saturated fats don’t break down on the hot griddle and turn into trans fats like unsaturated oils can).
- Spoon batter onto the griddle. Bake on one side until the edges are dry and bubbles appear (about 2 minutes). Flip pancakes and cook on the other side for about a minute, until they are starting to brown.
- Serve with fruit, yogurt, butter, nut butter, soft cheese, jam, or syrup.
- This is a large recipe: 30-40 pancakes depending how big you make them. You can cut it in half or quarters if you don’t want so many.
- Leftovers freeze well and also toast well. Freeze them with wax paper between pancakes so they don’t stick together and you can just take out as many as you want.
- If I don’t have all the different kinds of flours, I make these with half white and half whole wheat flour.
- You can experiment with different kinds of flours. Using all barley flour works well for pancakes. The consistency of the batter changes depending how much liquid different flours absorb, so you will have to adjust the amount of oatmeal you add (instruction 5). In general, whole grain flours absorb more liquid than white flour. White flour gives a softer, less chewy texture.
- This recipe would probably work with mashed sweet potatoes or other vegetables too, but again, the consistency will be different depending on how liquid the vegetables are. And they won’t be pink.