Recipe 15 of 21 · Breakfast
Pink Beet Pancakes
Soft pancakes with a gentle beet flavor and a pink tint. Serve with berries, yogurt, or maple syrup.
Makes
About 8 small pancakes
Time
20 minutes
Nitrate in this recipe
~140 mg from 1/2 cup of beet juice (whole recipe).[Gallardo et al., 2019 9; Hord et al., 2009 8]
Studies use roughly 300–800 mg a day for blood pressure and exercise.[Kapil et al., 2015 2; Wylie et al., 2013 5] Nitrate varies by product. Work out your dose →
Ingredients
- •1 cup all-purpose flour
- •2 teaspoons baking powder
- •1 tablespoon sugar
- •1/4 teaspoon salt
- •1 large egg
- •1/2 cup Pomona Organic Beet Juice
- •1/4 cup milk, plus more if needed
- •1 tablespoon neutral oil, plus more for pan
- •1/2 teaspoon vanilla extract
Instructions
- 1
Whisk flour, baking powder, sugar, and salt in one bowl. Whisk egg, beet juice, milk, oil, and vanilla in another.
- 2
Stir wet ingredients into dry just until combined. Add a splash of milk if batter will not pour.
- 3
Heat a lightly oiled skillet over medium-low heat. Use 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges set; flip and cook 1–2 minutes until cooked through.
Made with Pomona Organic Beet Juice
These recipes use plain, ready-to-drink 100% beet juice. We use Pomona Organic: USDA Organic, not from concentrate, with nothing added.
Get Pomona Beet Juice →
