Pink Beet Pancakes: Easy, Colorful Breakfast with Turkey Bacon
Enjoy a vibrant and delicious breakfast with these pink beet pancakes, paired perfectly with turkey bacon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/2 cup cooked and pureed beets
- 2 tablespoons melted butter
- 4 slices turkey bacon
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, pureed beets, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and pour in batter to form pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- In a separate pan, cook turkey bacon until crispy.
- Serve the pancakes warm with turkey bacon on the side.
Notes
- For extra sweetness, add a drizzle of maple syrup on top.
- Make sure the beets are thoroughly pureed for a smooth batter.
Nutrition
- Serving Size: 1 stack of pancakes
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg