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Beet Pancakes

with Raspberry Butter & Pecans

breakfast

Quick and Easy Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Soy-Free American Nuts Root Vegetables Breakfast
SERVINGS
4
PREP & COOK TIME
15 mins
CALORIES
480
FAT
9g
CARBOHYDRATES
88g
PROTEIN
14g

MAIN INGREDIENTS

  1. 6 oz red beets
  2. 1 tbsp flaxseed meal
  3. 2 cups all-purpose flour
  4. 2 tsp baking powder
  5. 2 cups non-dairy milk*
  6. 2 tbsp turbinado sugar
  7. 2 tbsp vegan butter
  8. 2 tbsp raspberry preserves
  9. ¼ cup pecans
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

INSTRUCTIONS

1
Make the batter

Chop the beets into small pieces. In a large bowl, whisk the flaxseed meal with 2 tbsp water. Add 2 cups flour, 2 tsp baking powder, and ¼ tsp salt to the bowl, and combine. Mix in the chopped beets, non-dairy milk, and turbinado sugar. If you prefer, you can shred the beets with a food processor, and/or use a blender to achieve a smoother consistency.

2
Cook the pancakes

Heat a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Add ⅓ cup batter and cook until pancake starts bubbling, 2 to 3 minutes. Flip and cook another 2 minutes, until cooked through. Repeat with remaining batter.

3
Make the raspberry butter

In a bowl, mix together the butter and raspberry preserves. Serve the beet pancakes with raspberry butter and sprinkle with pecans.