Pink Pancakes!

This morning I tried another recipe from Deceptively Delicious - the Pink Pancakes (with Beet). I will admit that I was skeptical because I am not a big fan of beets, but I figured it was worth a try. And it was! They did leave a weird after-taste in my mouth, but it was easily washed down with a cold glass of milk. Braxton also enjoyed them... so here is the recipe!

Pink Pancakes
(with Beet)

3/4 cup water
1/2 cup ricotta cheese
1/4 cup beet puree
1 tsp cinnamon
1 cup pancake mix
1/4 cup grated apples
Nonstick cooking spray
1 Tbs canola oil

Maple syrup or fruit, for serving

1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla and cinnamon and blend. Dump the mixture into a medium bowl, add the pancake mix and apple, and stir until just combined. Do not overmix- the batter will be a little lumpy.

2. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When hot, add the oil. Spoon the batter onto the griddle or skillet, using about 1/4 cup batter for each pancake. Cook the pancakes until bubbles form on top and the batter is set, 1 to 2 minutes. Then flip the pancakes with a spatula and cook until golden brown on the other side, 2 to 3 mintues. Serve warm, with syrup or fruit.

Serves 4

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So, why beets?
According to Nutrition Data: Beets are very low in saturated fat and cholesterol. They are also a good source of magnesium and potassium, and a very good source of dietary fiber, vitamin C, folate, iron and manganese. However, canned beets (which is what I used for my puree) are very high in sodium, and a large portion of the calories come from sugars.

And why ricotta cheese?
Nutrition Data says that ricotta cheese is low in sodium. It is a good source of protein, calcium and selenium. However, it is very high in saturated fat.

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And here is my little taste tester, enjoying his pink pancakes!