I’ve written before about how most of my brain power is used up with figuring out ways to get vegetables into my kids’ diet. Recently I’ve stumbled upon some tips that I have to share, because even if you’ve got the kind of kid that eats brussel sprouts on the regular, there’s no such thing as too many vegetables.
Tip one: beets
Beets are my new favorite because a) they’re super duper healthy b) AND THIS IS THE KICKER — they turn everything pink. My kids love smoothies but I have to be honest, they’ve always been a little concerned about the brownish color after I add the spinach or kale. Not so with beet greens. Beet greens make smoothies pink. Boom.
I also made beet puree and put it in a stack of pancakes.
Beet puree — two medium beets (roasted and peeled), one banana, a half an apple, and a splash of almond milk (I used almond milk only because I had it in my fridge, I’m sure regular milk would work fine). Makes about a cup.
My batter was very pink but my pancakes aren’t super pink. I was bummed about the pink thing at first because I wanted them to be fancy for Valentine’s Day. But then I got over it because these pancakes are my kids’ favorite-ever pancakes.
Pink Beet Pancakes
1 cup beet puree*
2 cups flour
2 cups oat flour (click here for instructions to make your own oat flour)
4 C milk
4 tsp baking powder
2 tsp baking soda
(this makes a lot of pancakes; recipe can be halved.)
Beat eggs, then add remaining ingredients in order and beat until smooth. Grease heated griddle and pour batter by spoonfuls onto griddle. Flip when bubbles form.
Note: if your batter is thin, add more oat flour until it reaches desired consistency.
*To make beet puree: roast and peel two medium beets. Place in blender or food processor with 1/2 banana, 1/2 apple, and a splash of almond milk (or any milk will do). Blend until it reaches desired consistency, adding more milk as needed.