by Carla Burke, RD
prepared by Buster Douglas
Try these pretty, sweet pancakes that are full of goodness!
INGREDIENTS
- 2 c flour
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 medium sized canned beets
- 1 ½ c whole milk
- ¼ c maple syrup
- ¼ c melted butter
- Butter or oil for cooking pancakes
DIRECTIONS
- Place wet ingredients (beets, milk, syrup, and melted butter) into a blender. Blend on high until combined. Add all remaining dry ingredients and blend until beets are no longer in pieces and the mixture is smooth.
- Heat up a skillet on medium high heat. Spray or spread a small amount of butter or oil on the skillet. Make small pancakes, about ¼ c of batter or less as these will less likely burn.
- Once the pancakes are solid on the bottom side, flip. Cook both sides until golden on the outside.
- Serve and enjoy!
Watch as Buster makes this recipe!
BEETS ARE IN SEASON!
DID YOU KNOW?
Beets are high in a property called Betaine. Betaine, or trimethyl glycine, is a colorless nutrient that is also made in the human body that can be potentially protective from liver disease. When looking at serum blood, children with CF on average have lower levels of Betaine.
DID YOU KNOW?
Beets were originally grown to harvest the tops, not the roots. In ancient cultures, beets were considered to increase one’s attractiveness. The Romans believed that drinking beet juice would make you fall in love.
DID YOU KNOW?
In the 1700s it was discovered how to make sugar from beets. The US grows more than 1 million acres of sugar beets every year. About 55% of the sugar used today comes from beets, not sugar cane.
DID YOU KNOW?
Beets are in the Amaranth family, which also includes swiss chard, spinach, and even quinoa.
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