If you have a little girl or are related to a little girl, or even babysit a little girl, then you have probably read the book “Pinkalicious”. I received this book at my baby shower and I recall thinking “I won’t even touch this book until she’s like 4 years old”. WRONG!! It turns out that Ava is already all about this book! The story is about a girl that turns pink from eating too many pink cupcakes. After she eats all of her healthy green veggies, she returns to her usual color. It’s really a cute book and to honor this book I have made some awesome Pinkalicious pancakes!
If you know me, you know that food coloring is not my BFF, and I am a fan of getting as many fruits and veggies into my family’s tummies as possible. This might seem strange at first – veggies in a pancake for breakfast… and to top it off they are pink! But I promise these are SO worth the effort and the flavor is incredible!
Pinkalicious Beet Pancakes
- 1 3/4 cup White Whole Wheat Flour
- 2 Tbsp Brown Sugar
- 1 Tbsp Baking Powder
- Dash of Salt
- 1/2 Cup Beet Puree
- 1 1/2 cup Whole Milk
- 1/3 cup Plain Yogurt
- 3 Tbsp Butter, melted
- 1 Egg
Combine the dry ingredients and set aside.
Combine the beet puree with the other wet ingredients…
Once the wet ingredients are thoroughly combined, stir in the dry ingredients just until combined. Do not overmix.
The rest of the steps here are pretty basic….. heat the griddle, pour the batter on the griddle, wait for the bubbles to appear then flip over.
These pancakes are super tasty just as they are or bring on a tiny bit of pure maple syrup, chopped walnuts, sliced banana and strawberries to make a complete breakfast!