Here's a treat for you and your sweethearts . . .
Sweet-Beet Valentine's Day Pancakes
adapted from Super Healthy Kids
Start with a few beets.
Wrap beets in foil. Cook at 425 degrees for 1 hour or until fork tender.
Let cool and peel off skins & stems. Cut into chunks.
Add a splash of water and puree beets in food processor or blender.
Measure 1/3 cup pureed beets. (Leftovers can be used in the cake recipe below or eaten at dinner.)
Add to wet ingredients in your standby pancake mix (suggested recipe below but store mixes also work!).
Our Standby Pancake Mix
3/4 c unbleached all-purpose flour
3/4 c spelt flour
3 1/2 t baking powder
1 t sea salt
1 1/4 c whole milk
1 farm egg
3 T melted Kerrygold butter
1 T pure maple syrup
1 t pure vanilla
Mix first 4 (dry) ingredients in medium bowl. Mix remaining ingredients with beet puree in separate medium bowl. Combine ingredients and stir gently. Preheat griddle, pour pancakes, flip and EAT!
These Sweet-beet pancakes turned out so delicious, we're finally inpsired to try this cake recipe from our much-loved Green Market Baking Book! We promise you can't taste the beets!