Thanks to Aunt Nellie’s For Sponsoring this post about How to Sneak Veggies into Breakfast Food: Beet Pancakes with Berry Beet Syrup and Providing an Awesome Giveaway. Welcome to Beet Week. #ANBeetWeek
If you have never heard of Beet Week before, it is because Aunt Nellie’s ha declared this week the first-ever Beet week. The week of April 22-28 is Aunt Nellie’s Beet Week to celebrate the versatility of beets by creating new and innovative ways to enjoy beets all day long. So what does this mean? If you thought beets were only good in a salad or side dish at dinner, you are wrong, this week you will learn just how versatile Aunt Nellie’s beets are. They work in most recipes, or straight from the jar or single- serve cup, which makes them a fit for most any meal category from breakfast to dessert.
How to Hide Veggies in Breakfast
Breakfast is where we come in. We were given the task to include beets in a breakfast recipe. What is so good about beets? Ruby-red beets are antioxidant-rich and provide vitamins (like Vitamin A, C, and Folate), minerals (like Calcium, Iron, Magnesium, Phosphorus, and Potassium) and fiber to the diet. The best part about Aunt Nellie’s Beets is that you don’t have to bother peeling and baking the beets and getting your hands dyed in beet juice. They are already cooked and ready for any recipe, even pancakes.
Pancakes are a classic breakfast dish. So why not include a few hidden veggies that will provide some additional vitamins and minerals? These fluffy pink tinted beet pancakes will trick your children into eating vegetables for breakfast.
We are using Aunt Nellies sliced beets, these are not pickled. By using a food processor you will transform them into a pink milky liquid and the kids will not have any idea what is in their pancakes.
There is nothing special about the rest of the pancake recipe. You could even try adding this to any boxed pancake mix that requires milk or water.
The result is a slightly pink-tinted pancake that I am not sure your kids will even suspect anything different.
Sneak Veggies into Breakfast Foods:
I bet your kids love a little sweet syrup on top of their pancakes too. Well, we will be adding fruit and veggies to top these delicious beet pancakes. With the other half of the beets, simply pulse them in a food processor a few times with a little water until they are small bits of beet.
Heat the beets with some frozen mixed berries and maple syrup for a sweet but nutritious topping. This topping would be great on french toast and maybe even ice cream!
Just when you were too tired to fight with your kids to eat their veggies, we are arming you with this sneaky recipe.
So I challenge you to try these Beet pancakes with a Beet Berry Sauce for breakfast soon. Before you go, please visit www.AuntNellies.com for additional information about each of the seven varieties of beets from Aunt Nellie’s and exciting recipes to serve family and friends. While you wait for us to pick a winner, you can find Aunt Nellie’s beets supermarkets across America. Look for them in the jarred and canned vegetable aisle.
So who wants a bite?
AUNT NELLIE’S BEET WEEK GIVEAWAY!
One Lucky Close to Home Reader will win a $100 Visa gift card and an Aunt Nellie’s gift pack. Enter the Rafflecopter Below. ****By entering this giveaway your name and email will be added to the Aunt Nellie’s e-newsletter.
Beet Pancakes with a Beet Berry Sauce Recipe
For the pancakes:
- 1 15 oz Jar Aunt Nellies Sliced Beets, Drained, reserve 1/4 cup of liquid
- 2 cups all-purpose flour
- 4 tbsp of Sugar
- 2 tsp baking powder
- 1/8 tsp salt
- 2 eggs-- lightly beaten
- 1 to 1 1/4 cups milk
- 2 tbsp Melted butter, more for cooking
- 1 cup Aunt Nellies Sliced Beets, Drained
- 2-3 tsp of reserved beet liquid plus 1/4 cup more for cooking
- 1 1/2 cups of frozen mixed berries
- 1 tsp lemon juice
- dash salt
- 1/4-1/2 cup maple syrup
- For Pancakes
- Using a food processor add 1 cup of drained beets and 1/2 cup of milk. Puree until smooth.
- In A large Bowl, Mix dry ingredients together.
- Add beaten eggs and to Milk and beet mixture. Whisk it together.
- Whisk the wet and dry ingredients together, adding 1/2 cup milk until blended. Add up to 1/2 cup more milk until batter is rid of most lumps and not too dry.
- Heat a non-stick skillet over medium/low heat. Melt a dab of butter. Scoop approximately 1/4 cup of the batter per pancake. Cook approximately 2-3 minutes per side. (These will not bubble like traditional pancakes so check them)
- For Beet/Berry Syrup
- Add 1 cup of beets and reserved beet juice to a food processor, pulse until you get small pieces of beets.
- Add them to a saucepan with frozen fruit, maple syrup, lemon, salt and 1/4 cup of reserved beet liquid. Cook for about 5 minutes until berries are defrosted and soft. Add more maple syrup until you get the desired sweetness. Pour over your beet pancakes and enjoy.
Amount Per Serving: Calories: 528 Saturated Fat: 4g Cholesterol: 97mg Sodium: 536mg Carbohydrates: 103g Fiber: 6g Sugar: 46g Protein: 10g