pink pancakes with beet puree
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3/4 cup water1/2 cup ricotta cheese1/4 cup beet puree1 tsp vanilla extract1/2 teaspoon cinnamon1 cup pancake mix 1/4 cup grated applenonstick cooking spray 1 tablespoon canola or vegetable oilmaple 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 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~.
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~.
Nutritional Info 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
Member Reviews