February 9, 2011


Day 8
Posted by Ethne~

PINK PANCAKES are one of our favorites on the weekends!  In keeping with a fun Valentine's theme for the girls - what better than pink food?  This recipe contains beet puree, making the pink in the ‘cakes.  You may have already guessed that pink is my favorite color too!

As you’ve read, I like to maximize the health benefits in my girls’ food.   They are pretty good eaters, but the more nutrients the better if you ask me!

Now this principle, as well as the recipe, came from Jessica Seinfeld’s cookbook ‘Deceptively Delicious’ which I got from Lori when I was pregnant with the twins.  (See also Jessica Seinfeld’s new cookbook ‘Double Delicious’, available now.) 

My trusty companion.

Follow the directions from my post about making homemade baby food to get the beet puree for the recipe.  Your goal - the pink beauties Shaun has cooking below: 

Shaun is the breakfast chef!

[Before you use any recipe, be sure you have checked to make sure there are no allergy concerns.  Ask your doctor or nutritionist if you don’t know.]

I used the ‘Deceptively Delicious’ sweet potato pancake recipe (page 57) and used beets and vanilla extract instead to make them pink, as follows:

1 cup water
½ cup red beets
½ teaspoon vanilla extract (the sweet potato version calls for ¼ teaspoon cinnamon instead)
1 cup pancake mix (from grocery store)
Nonstick cooking spray (Misto!)
1 tablespoon canola or vegetable oil (I use canola)
Topping(s) of your choice, for serving
[ADDITIONAL INGREDIENT – Thrifty Nana adds 1 egg into the mix for extra fluffy texture.]

1  In a large bowl, mix the water, beet puree, vanilla (and egg if using).  Add the pancake mix and stir just to combine – the batter should be lumpy.

Pink Extravaganza

2.   Coat a griddle or large nonstick pan with cooking spray and set it over medium-high heat.  When the pan is hot, add the oil, and spoon the batter onto the pan, using about ¼ cup batter for each pancake (I actually even use the ¼ cup measuring cup for easy scooping).

3 Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes.  Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.  It should be a nice golden brown, not too dark and not too light – if you’re new at cooking, don’t worry! – I wasn’t born a cook, it took practice!

The pancakes are slightly sweet, warm and delicious.  I use chokecherry syrup or fruit jam, but any kind will do.  Try including extra fruits like mashed strawberries or blueberries, sprinkle pomegranite seeds on top, or just plain.  For a pretty addition, I sprinkle a very light coating of powdered sugar.  The girls eat it up.

The girls didn't bother with 'taters.

VARIATION:  Try substituting other fruit or veggie purees like I did.  We already know blueberries go into pancakes – try using a puree and whole berries for a one-two punch of good stuff (blueberries can be a little runny when pureed, so add a little extra pancake mix if it seems runny – cake batter is the texture you want).  Sweet potato is a natural for pancakes - follow the same directions above.

Pink pancake man has blueberries on the other side!

WOM PROMISE:  No matter what fruit or veggie you use for this recipe, and no matter how you top the pancakes, you can feel good about the great nutrients you are feeding your child/children and yourself.  Happy Valentine's Day!


Katie said...

Such good advice! I'm going to have to print the baby food making post AND bookmark Lori's coupon sites. Thanks for making me not ashamed to pinch pennies :)

WOM-MOMS said...

Katie - pinching pennies is smart - you can use the saved money for other expenses or to buy something you'd really like!