Fluffy Beet Buckwheat Pancakes
Light and airy, these pink pancakes are as nutritious as they are pretty.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 medium pancakes
- 1/2 cup buckwheat flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tsp cinnamon
- 1 large egg
- 1 Tablespoon pure maple syrup
- 1/4 cup beet purée
- 2 Tablespoons unsalted butter melted
- 1 cup buttermilk
- cooking oil for frying
Preheat a griddle to medium and preheat the oven to 175F.
Whisk together the flours, baking powder, baking soda, salt and cinnamon.
In another bowl, whisk together egg and maple syrup until frothy. Whisk in the beet purée, followed by the buttermilk.
Gently stir the dry ingredients into wet ingredients until just combined. Over mixing will toughen the pancakes.
Heat a griddle or large cast iron skillet over medium heat. Grease lightly with cooking oil.
Spoon batter onto griddle 1/4 cup at a time. Cook 1 1/2 minutes, then flip, and cook until light brown, about one more minute.
Place the pancakes in a baking tin lined with a clean tea towel. Cover and place in oven to keep warm while you fry the remainder of the batter.
Serve pancakes hot with plenty of butter and pure maple syrup.