pink pancakes with beet puree

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 68.3
  • Total Fat: 2.4 g
  • Cholesterol: 11.3 mg
  • Sodium: 169.7 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.7 g

View full nutritional breakdown of pink pancakes with beet puree calories by ingredient


Introduction

Pancake mix, grated apple, a little beet puree and some ricotta cheese for a full protein meal.
Makes 10 1/4 cup pancakes Pancake mix, grated apple, a little beet puree and some ricotta cheese for a full protein meal.
Makes 10 1/4 cup pancakes
Number of Servings: 10

Ingredients

    3/4 cup water
    1/2 cup ricotta cheese
    1/4 cup beet puree
    1 tsp vanilla extract
    1/2 teaspoon cinnamon
    1 cup pancake mix
    1/4 cup grated apple
    nonstick cooking spray
    1 tablespoon canola or vegetable oil
    maple syrup or fruit for serving

Directions

1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon and blend. Dump the mixtyure 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 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, 2-3 minutes. Serve warm, with syrup or fruit.

Makes 10 1/4 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user ~CHELLY~.