Red Beet Pancakes

We had a breakfast for dinner day with these pancakes, and what a yummy dinner it was!  This is a great way to sneek such a healthy vegetable into your diet!  Beets are a nutrition powerhouse, containing several vitamins, minerals, and phytonutrients to help reduce inflammation, blood clot formation, and some cancers.  You can't even tell that the beets are in this pancake - they are so sweet they blend right in.  My husband and son loved these and it was suggested that I make them on Christmas morning this year because they were such a merry red color!

Ingredients:

1 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour
3 Tbsp Light Brown Sugar
1 Tbsp Baking Powder
1/2 Tsp Kosher Salt
2 Medium Beets, roasted & pureed (about 3/4 Cups)
1 1/4 Cup soy milk
1/3 Cup Plain Greek Yogurt or vegan alternative
1 Large Egg or egg substitute
3 Tbsp Earth Balance buttery spread, melted
1 Tsp Vanilla extract

Accompaniments: honey, maple syrup, butter, raspberry sauce

Directions:

1. Roast the beets as follows: heat oven to 375 degrees, place washed beets in tinfoil and fold around beets to create a steaming "packet" with the foil.  Bake 45 minutes.  Remove beets from oven and open foil packet to allow to cool.  When beets cool to the touch, remove skins (they should peel right off).  Cut beets and place in blender/food processor.  Blend until smooth.

2. Sift the first 5 ingredients into a bowl.
3. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
4. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
5. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
6. Serve with desired accompaniments.