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Fluffy Beet Buckwheat Pancakes
Light and airy, these pink pancakes are as nutritious as they are pretty.
Course
Breakfast & Brunch
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
medium pancakes
Author
Aimee
Ingredients
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
Instructions
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.