Makes 10–15 small pancakes
Whoever started the rumor that cake isn’t for breakfast has never tried these “red velvet pancakes.” Combined with a spiced cream cheese spread, this is winning way to get more plants on your plate!
Beet Pancakes
- 1 pound red beets, steamed with skin and tops removed
- 1 cup milk
- 2 eggs
- 3 tablespoons honey
- 1 teaspoon vanilla
- 1/2 cups flour
- 1 teaspoon baking powder
Spiced Cream Cheese
- 8 ounces cream cheese, softened
- 2 tablespoons honey
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
Blend cooked beets and milk until smooth. In a large bowl combine eggs, honey, and vanilla. Add the beet mixture to bowl and whisk to combine. Add flour and baking powder and whisk until smooth. If needed, add more milk 1-2 tablespoons at a time until batter is a thin consistency.
Drop the pancake batter in ~ 1/4 cup portions onto a heated skillet. Cook on medium-low until small bubbles form on top, then flip and continue to cook the pancake for 2-3 minutes. While cooking pancakes, combine cream cheese ingredients and whip with hand mixer. Spread over warm pancakes.