Ingredients

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

1 beet, peeled

2 tablespoons canola oil

1 large egg

½ cup blueberries, plus more for serving

Instructions

Place beet in a small pot and cover with water. Bring to a boil and cook until tender, about 10 – 15 minutes depending on the size.
Remove the beet and place in a blender, along with ¼ cup of reserved beet water.
Blend the beet and water until smooth. You should have a bright pink puree!
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In a large bowl whisk together milk, beet puree, egg, and canola oil until smooth.
Add the flour to the milk and beet mixture and mix until just combined. Some small lumps of flour are ok!
Heat a large non-stick pan over medium. Add a splash of canola oil and use a paper towel to carefully spread it all over the pan.
Add 2 – 3 tablespoons of the pancake batter to the pan and use the back of the measuring spoon to spread the pancake out into a circle.
Let the pancake cook for 1 – 2 minutes, until bubbles start to form. Add a sprinkle of blueberries to the pancake while it cooks.
Once the 2 minutes are up, and lots of bubbles have formed on the top of the pancake, give it a flip. Cook for an additional 1 – 2 minutes.
Serve immediately, or keep warm in a 200°F oven.
In total you should get 6 – 8 pancakes, depending how big you make them.
Unfortunately the beautiful pink colour of the pancake batter is a bit lost during the cooking process, but it’s so much fun while it lasts! I saw the Barbie movie this week and was inspired to make a pink breakfast food because of it.
Enjoy!

Recipe developed & photographed by Alex Chesney, RD