Healthy Diet

Dye-free pink pancakes

This dye-free pink pancake recipe is perfect for Valentine’s Day and any other time when you want a special breakfast. You won’t believe how PINK they get just by adding beets! Coloring your food with vegetables instead of wrong colors is much better for your family! Besides, you really can’t taste the beets, I mean … really!

Dye-free food coloring

Children love foods that have fun with bright colors. We love coloring our food for different holidays – green for St. Patrick’s Day, pink for Valentine’s Day, red or green for Christmas – it’s fun to have a reason to make our food fun! Instead of adding artificial colors and dyes, we like to color our food with natural colors from foods that are already brightly colored! Turnips are one of the deepest and lightest colors and can turn any food pink! We love adding them to pancakes because they turn out amazingly pink!

Why Are Beets So Good For You?

These perfectly pink pancakes are really packed with nutrition. Beets are very rich in antioxidants, which is reflected in their deep color. They’re also a great source of folic acid and other micronutrients that have been shown to work as anti-inflammatory compounds. If you’re looking to add vegetables to your breakfast and related diet, these are the perfect pancakes for you!

How to make beet puree

Making beet puree is literally a lot easier than I would have thought. Wrap the beets in foil. Cook for 1 1/2 hours at 400 degrees (like a potato). I did this the night before I wanted to make the pancakes and then let the beets cool all night. In the morning I came back, unpacked, peeled (the skin immediately slipped off) and sliced. Put the slices in a food processor or blender and puree until smooth. You can add a teaspoon of water to help it mix better if needed.

How to make dye-free pink pancakes

Stack of dye-free pink pancakes on a plate with raspberries and strawberries from above - top view

We like to use this homemade recipe for your pancakes. Then add 1/3 cup of beet puree and some extra liquid to make the batter a little more runny.

Pour pancakes onto a hot skillet, using about 1/4 cup of batter per pancake for a nice large pancake. If you like smaller pancakes, just use a few tablespoons for each pancake. The smaller the pancake, the less brown it will get and the pink it will look!

Serve with fresh fruit and delicious syrup. If you want to make them extra fruity, use this homemade blueberry syrup.

How to make pink pancakes for Valentine’s Day for fun

When you have young children, sometimes it is fun to do your food little too! I poured some of my pancake batter into a squeeze bottle to easily make small round pancakes. When they were cool I put them in a toothpick with a heart on one end. I put some yogurt in a cute little container and added a few Valentine’s Day sprinkles. These pink pancake kabobs were a hit!

You can also dip them in syrup if your kids prefer that to yogurt. Greek yogurt just gives you a little more protein!

Stack of dye-free pink pancakes on a plate with one slice removed

2 cups Flour4th TL baking powder1/4 TL Baking soda1/2 TL Salt-2 medium Beets1 1/2 cups milk1/4 Cup Maple syrup1/4 Cup melted butter

Wrap the beets in foil and bake at 400 degrees Fahrenheit for 1 1/2 hours. Let cool down.

Unpack and peel the cooked beets. The skin should slide off immediately. Cut into large pieces.

Place the slices in a food processor or blender with 1 1/2 cups of milk puree until smooth.

In a large bowl, mix the flour, baking powder, baking powder and salt together. Add the beet mixture, maple syrup and melted butter and stir gently until well mixed.

Spray or use a small amount of oil to grease a skillet or pan.

Pour a small amount of batter onto the hot frying pan. The small pancakes tend to turn less brown and keep the pretty pink color.

Cook until golden brown on both sides.

Serve with fresh fruit and syrup on top.

Calories: 129kcal | Carbohydrates: 27G | Protein: 5G | Fat: 1G | Sodium: 516mg | Fiber: 1G | Sugar: 1G

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