Mickey Mouse pancakes were cool growing up. I got to eat dessert for breakfast; sugar-gooey syrupy pancakes with chocolate chip eyes, a cherry nose and whip cream smiles. These days, I discovered eating pink pancakes are just as fun for breakfast and have a natural sweetness thanks to the sugarbeet and strawberries added in the batter. By transforming your juiced fiber from your juicer into a delicious batter you can get a nutritious colorful pancake fry-up for breakfast that tastes like dessert but provides you with a wholesome breakfast. It looks like you are cooking playdough, but I promise it’s tastes much than your days at preschool.
Here is this fun-blushing recipe:
Juice in your juicer:
Remove the fiber of the beetroot and strawberries from inside your juicer and place in a separate bowl.
Mix dry ingredients first:
1/2 cup flour
2 TB sugar
1 tsp baking powder
1/4 cup oat milk powder
Beetroot & Strawberry fiber
Slowly pour 1/3 cup water (or the beetroot/strawberry juice) into the bowl until batter is at a thick but smooth consistency.
Heat a dab of butter/oil on your griddle and spoon the batter on the surface, spreading it out in the shape you desire. Spread it out to about a centimeter deep and let it cook on one side on high heat for 3 minutes. If it’s easy to slide on the pan, then flip it. This batter is super easy to flip but can burn fast so keep an eye on it.
Frying Note: Since there is beetroot and strawberries mixed into the batter, the inside layer between the cooked sides will remain soft. Don’t mistaken it as it being undercooked . . . It won’t become cooked dough because the heated beetroot and strawberry give it the soft gooey consistency on the inside. When it gets to a golden colour on both sides, consider it cooked.
Here’s the fun part. When you take it off the heat, spread tahini on top or mascarpone cheese. Serve with fresh strawberries and your favorite syrup. I drizzled the famous Prickly Pear for added sweetness. Garnish as you like using fresh fruit.
Sweet Note: The sweetness of the strawberries and beetroot are already in the batter, so add more of less sugar into the batter to your taste. I like things sweet so adding just 2 TB is enough since I load up the pancakes with syrup afterwards. Plus if you substitute water for beet-strawberry juice, than the sweet content will be even higher, leaving no need for sugar.
TIP: These pancakes can easily become savoury, just leave out the sugar. Enjoy pink pancakes for lunch and add stir-fried vegetables or a lentil curry inside. Yum!
2 Comments Add yours
YUMMM, I love this idea!!! If I don’t have a juicer, how can I do this???