Whole Wheat Blueberry Beet Pancakes Recipe

Name: Whole Wheat Blueberry Beet Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Beet, Peeled And Quartered; 1 cup Water, Or Milk Of Choice, Plus 1 Teaspoon Vinegar; 1 teaspoon Vanilla Extract; 1 Tablespoon Coconut Oil, Melted; 1 Tablespoon Maple Syrup; 1 cup White Whole Wheat Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; 1 pinch Salt; 1/2 cups Blueberries, Fresh Or Frozen

Servings: persons

1 whole Beet, Peeled And Quartered
1 cup Water, Or Milk Of Choice, Plus 1 Teaspoon Vinegar
1 teaspoon Vanilla Extract
1 Tablespoon Coconut Oil, Melted
1 Tablespoon Maple Syrup
1 cup White Whole Wheat Flour
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1 pinch Salt
1/2 cups Blueberries, Fresh Or Frozen

1
Put all wet ingredients into blender, and blend on high until beet is completely pureed.
2
Put all dry ingredients into a mixing bowl, and pour beet liquid on top. Add blueberries, and gently stir just to combine all ingredients.
3
Preheat a pan over medium heat, and grease with coconut oil or butter. Scoop pancakes with 1/4 cup measuring cup onto pan, and cook for 2-3 minutes on each side. Serve with extra maple syrup, sliced bananas, etc. Makes 6 pancakes.
4
Pancakes are best fresh, though leftovers store well in the fridge or freezer. I prefer to reheat them in the toaster for a slightly crisp exterior.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Beet, Peeled And Quartered, 1 cup Water, Or Milk Of Choice, Plus 1 Teaspoon Vinegar, 1 teaspoon Vanilla Extract, 1 Tablespoon Coconut Oil, Melted, and more.

Yes, Whole Wheat Blueberry Beet Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Blueberry Beet Pancakes

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