Beet pancakes are a fun breakfast recipe that are packed with nutrition!

• 1 cup flour
• 3/4 cup whole wheat flour
• 3 tbsp light brown sugar
• 1 tbsp baking powder
• 2 whole beets, roasted and pureed
• 1 1/4 cup nonfat milk
• 1/3 cup nonfat plain greek yogurt
• 1 whole egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract

Heat skillet or griddle. Stir all dry ingredients in a bowl. Whisk all wet ingredients in separate bowl until well combined. Combine the two bowls and stir until just incorporated, remember lumps are good when it comes to pancakes. Grease the pan and pour some of the pancake mix into the hot pan or skillet, about 3 minutes each side. Serve immediately with peanut butter, berry puree or any other favorite pancake topper.

Recipe Yields: 6 Servings

Storage Time: 3 months in the freezer