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Whole Wheat Blueberry Beet Pancakes

Chelsea Colbath
A simple, vegan whole wheat pancake with blueberries and beets.
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5 minutes
TOTAL TIME: 5 minutes
Servings 8

Ingredients
  

  • 1 beet peeled and quartered
  • 1 cup water or milk of choice + 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon coconut oil melted
  • 1 Tablespoon maple syrup
  • 1 cup white whole wheat flour*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of salt
  • 1/2 cup blueberries I used frozen

Instructions
 

  • 1. Put all wet ingredients into blender, and blend on high until beet is completely pureed.
  • 2. Put all dry ingredients into a mixing bowl, and pour beet liquid on top. Add blueberries, and gently stir just to combine all ingredients.
  • 3. Preheat a pan over medium heat, and grease with coconut oil or butter. Scoop pancakes with 1/4 cup measuring cup onto pan, and cook for 2-3 minutes on each side. Serve with extra maple syrup, sliced bananas, etc. Makes 8 pancakes.
  • 4. Pancakes are best fresh, though leftovers store well in the fridge or freezer. I prefer to reheat them in the toaster for a slightly crisp exterior.

Notes

*I use white whole wheat flour for its mild flavor, but regular whole wheat will also work fine in this recipe.