Get your sassy on with these beets and spinach pancakes
Hidden veggie: spinach, beets
Power ingredients: whole wheat, ghee
Give your standard pancakes a facelift and add some makeup. These will sweep your family off their feet and color any weekend christmas-y!
I admit, I don't always make pancakes from scratch, I do reach out for those just-add-water mixes that are ready in no time. Even a cave-man could do it ;) I usually prefer Bob's Red Mill though. However, most times I whip up 3-4 dry ingredients, 3-4 wet ingredients and it's really not that big of a deal as it appears. Above all, the end result is SO much better.
Since you know I am stickler for color in everything, and given my daughter likes everything pink, I do take heavy advantage of beets; hey, can you blame a mom for doing her bit? The two men in the house have taken a liking to green, so this really is a winner on the breakfast table. The next goal? Making home made syrup..weaning away from the maple syrup. One step at a time..
Start with 1 cup of all purpose flour and 1 cup of whole wheat (of course you can try oats flour or a millet or buckwheat - plenty of options out there ;) ). Add 2 tsp baking powder, 1 tsp baking soda and 1/2 - 1 tsp salt, based on your palate. Don't forget 1 tsp of ground cinnamon for that extra edge!
You can store the raw batter in the refrigerator for at least 1-2 days. Cooked pancakes stored in the back of the fridge should last 3-4 days.
For a video demonstration, check this out! Also, feel free to share your favorite way to make pancakes in the comments section below or on the youtube page - whatever your social poison is ;)