I really enjoy experimenting with beets. Since they are my favorite vegetable, I find many ways to use them in my kitchen. This week, I decided to turn them into pancakes because I also LOVE breakfast food. As you may know, fresh raw red beets produce a bright magenta color but tend to turn a bit grayish-purple when cooked. But it’s the flavor that counts! The red beets added such a rich earthy flavor to these pancakes and the goat cheese with honey was just the right amount of tang and sweetness to compliment it!
3 medium beets, chopped and either roasted or boiled to become soft
4 oz. goat cheese
1 Tbsp honey
1 ½ cup flour (I used half white and half whole wheat)
2 Tbsp sugar
1 tsp. Baking soda
2 tsp. Baking powder
1 tsp. Salt
1 cup buttermilk (or sour milk: by adding a squeeze of lemon juice)
2 Tbsp melted butter
1 egg
I roasted my beets by chopping them, and drizzling with coconut oil (or olive oil) covering with foil in a 375 degree oven for about 30-40 minutes. (Note: You can also roast beets in coconut milk which will add an amazing richness to the pancakes if you are into the taste of coconut!)
Mix the goat cheese and honey in a bowl, set aside.
Mix the dry ingredients: flour, sugar, baking soda, baking powder, and salt in a large bowl.
In a blender mix the buttermilk, melted butter, egg, and 1 ½ cups of the roasted (or boiled) beets.
Mix the beet puree into the dry ingredients.
Heat a skillet over medium heat, adding a little butter to the pan and cook the pancakes until done through. Spread a bit of goat cheese on eat pancake and pile them high! Drizzle with a little maple syrup, fresh blueberries, and chopped nuts (optional).
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo
