Blueberry Beet Pancakes

Health Benefits of Blueberries and Beets

Blueberry Beet Pancakes not only tantalize your taste buds but also offer a myriad of health benefits thanks to their star ingredients. Blueberries are renowned for their high levels of antioxidants, particularly anthocyanins, which have been linked to improved heart health and cognitive function. These small but mighty berries are also rich in vitamins C and K, dietary fiber, and can aid in reducing inflammation. On the other hand, beets are a nutritional powerhouse as well. They are packed with essential nutrients such as folate, manganese, and potassium, and are known to support liver health and improve blood flow. The combination of these two superfoods in your pancakes makes for a deliciously healthy breakfast option that can fuel your day.

Tips for Perfect Pancakes

To achieve the perfect texture and flavor for your Blueberry Beet Pancakes, consider these helpful tips. First, make sure to allow the flaxseed mixture to thicken adequately. This step helps bind the ingredients together and enhances the overall moisture of the pancakes. When mixing the dry ingredients, whisk them well to ensure even distribution of the baking powder and salt. This will result in light and fluffy pancakes. Additionally, avoid overmixing the batter; it s perfectly fine if it remains a bit lumpy. This prevents the gluten in the flour from developing too much, which can lead to denser pancakes. Lastly, use a non-stick skillet or a well-seasoned cast iron pan for optimal cooking results, ensuring that the pancakes flip easily and develop a beautiful golden crust.

Serving Suggestions

While these Blueberry Beet Pancakes are delightful on their own, you can elevate your breakfast experience with a variety of serving suggestions. For a touch of sweetness, consider a dusting of cinnamon sugar or a generous drizzle of pure maple syrup. If you re looking for a fruity twist, smashed berries or a berry compote can add a vibrant flavor contrast. For a more decadent option, top your pancakes with a dollop of Greek yogurt or whipped cream, along with fresh blueberries and walnuts for added texture. These toppings not only enhance the flavor profile but also contribute additional nutrients, making your breakfast even more satisfying and wholesome.

Storage and Meal Prep Ideas

If you find yourself with leftover Blueberry Beet Pancakes, storing them properly can extend their shelf life. Allow the pancakes to cool completely before stacking them in an airtight container. They can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply pop them in the toaster or microwave for a quick breakfast on the go. For meal prep enthusiasts, consider making a double batch over the weekend and portioning them out for busy weekday mornings. Pair them with fresh fruit or a smoothie for a balanced meal that saves time without sacrificing nutrition.

Delicious and colorful pancakes made with wholesome ingredients, perfect for a hearty breakfast.

Ingredients

• 2 1/2 tablespoons ground flax seeds
• 1/4 cup beet juice
• 2 1/4 cups almond milk
• 1 1/2 teaspoons apple cider vinegar
• 1 1/2 cups whole wheat pastry flour (6 ounces)
• 1/3 cup quick-cooking oatmeal (1 1/2 ounces)
• 3 tablespoons cornstarch or rice flour
• 2 teaspoons baking powder
• 3 tablespoons natural cane sugar or fine coconut sugar
• 1/4 teaspoon salt
• 1 cup blueberries (frozen is okay)
• Oil for cooking
• Optional add-ins: 1/3 cup toasted, chopped walnuts
• To serve: cinnamon sugar and/or smashed berries

Instructions

1. In a small bowl, combine the ground flax seeds, beet juice, and 1/4 cup of hot water. Set aside for 5-10 minutes until it thickens.
2. In a medium bowl, mix the almond milk with apple cider vinegar and set aside.
3. In a large bowl, whisk together the whole wheat pastry flour, quick-cooking oatmeal, cornstarch, baking powder, sugar, and salt.
4. Add the almond milk mixture and the flax mixture to the dry ingredients. Stir until just combined; it s okay if the batter is a bit lumpy.
5. Gently fold in the blueberries.
6. Heat a well-seasoned cast iron pan or non-stick skillet over medium heat. Test by dropping a small amount of water on the pan; if it dances, the pan is ready.
7. Rub the pan with a hint of oil, then pour about 1/3 cup of batter into the skillet.
8. Cook until the pancake bottom is deep golden, then flip and cook the other side until golden and cooked through.
9. Repeat with the remaining batter.
10. Serve warm with a sprinkling of sugar or smashed berries.

Nutritional Information

Nutrition details are not provided, but these pancakes are packed with fiber and antioxidants from the blueberries and beets.