Red, White, and Blue Pancakes

Memorial Day is often associated with the start of summer and all-American cookouts. We love both of these things but also believe it’s important to remember the official reason why we have Memorial Day: to remember and honor those who have died while in service of the United States of America.

To show our thanks to those who gave their lives for our freedom and to those who continue to serve our country, we created Red, White, and Blue Pancakes. Not only are these pancakes packed with American pride, but they are also full of nutrition thanks to the beet included in this recipe. Beets are an excellent source of folate, potassium, vitamin C, and fiber.

If you don’t love beets, don’t discount this recipe. The pancake that results from this recipe doesn’t have an overwhelming beet flavor; instead, the beet gives the pancake an earthy taste. If you’re creating more of a dessert pancake, or would just like to add some extra sweetness to this recipe, we recommend pairing these pancakes with the lemon icing from our cupcake cones. The icing can be used instead of whipped cream.

Kids can help:

  • Measure dry and wet ingredients.
  • Decorate pancakes with fruit and whipped cream.

Print
Red, White, and Blue Pancakes
Serves: 10 pancakes
 
Ingredients
  • ½ cup all-purpose flour
  • 1¼ cup whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 beet, cooked, peeled, pureed
  • lemon zest from 1 large lemon
  • 1¼ cup milk or soy milk
  • ⅓ cup plain yogurt
  • ¼ cup brown sugar
  • 1 large egg
  • 3 tablespoons applesauce
  • 1½ teaspoons vanilla extract
  • raspberries, blueberries, whipped cream for garnish
Instructions
  1. In a medium size bowl, sift together, ½ cup all-purpose flour, 1¼ cup whole wheat flour, 1 tablespoon baking powder, and ½ teaspoon salt.
  2. In a separate large bowl, whisk together pureed beet, lemon zest, 1¼ milk, ⅓ cup yogurt, ¼ cup brown sugar, 1 egg, 3 tablespoons applesauce, and 1½ teaspoons vanilla extract.
  3. Slowly stir in the dry ingredients into the wet ingredients until combined. Do not over stir.
  4. Pour about ¼ cup batter onto a greased skillet over medium-high heat.
  5. Cook until bubbles appear on the surface. Flip and cook remaining side.
  6. Serve with raspberries, blueberries, and whipped cream.

~Recipes and photos by Katie Romey, MS, RD, Foodstirs Chef, Text by Jessica Schuster

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