A little red pancakes anyone?  I had some leftover beets and needed to use them up since the kids were not into them plain.  I found the Red Beet Pancake recipe from Weelicious and tested it out this weekend.  Madison ate 3 hearts before we even got to sit down together. This recipe was a winner!

Here is the recipe, with a few of my tweaks.  I altered the flour ratio so there is a higher amount of whole wheat instead of white flour.  I have found that most baked goods have a better end result when I keep some of the white flour in the recipe.  It adds a little more gluten to the mix and helps with the leavening.

Ingredients
1 1/4 cup whole wheat flour
1/2 cup white all-purpose flour
3 Tbl brown sugar
1 Tbl baking powder
1/2 Tsp kosher salt
1 can of beets (original recipe calls for roasted beets…canned was fine.)
1 1/4 cup milk
1/3 cup Greek yogurt
1 egg
3 Tbl melted butter
1 Tsp vanilla

Instructions
-Mix all dry ingredients in a large bowl.
-Drain beets. (I saved the beet juice to use as food coloring for Valentine’s Day cookies this week.)
-Puree the beets and measure out 3/4 of a cup.
-Mix all wet ingredients together. Combine with dry until well blended.

Someone woke up in time to help stir the batter

-Drop a 1/4 cup of batter onto a buttered griddle plan. Cook for about 3 minutes per side.

We used heart cookie cutters to celebrate Valentine’s Day once the pancakes were cool enough to handle.

I served it with some of the leftover Wallababy Greek Yogurt for the little guy. The Greek yogurt is great for spreading as it’s thick enough to adhere to pancakes, rice cakes or bread.

He was awfully happy about his breakfast.

If he eats more than what’s on the floor by the end of the meal, it’s worth repeating.  Plus he like playing with the yogurt.

How are you celebrating Valentine’s Day?

Disclosure: I was provided samples of the new Wallababy Organic Greek yogurt.  The opinions shared here are my own.  This post is shared with Seasonal Celebrations, Tasty Tuesday Tidbits and Your Green Resource.