Beet and Oat Pancakes
Ingredients
- 1 large egg, beaten
- 1/2 cup oat milk
- 1 tablespoon pure maple syrup
- 1 pack of beets from the Simple Starters’ Root Veggie & Squash Pack, cooked and pureed until smooth
- 1 cup whole wheat or sprouted grain flour
- 1/2 cup whole rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon ground flax seeds
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- Unsalted butter
Preparation
In a large bowl, whisk together the egg, oat milk, syrup and pureed beets
Then add in the flour, oats, chia seeds, ground flax seeds, baking powder and salt and whisk to combine
If the batter seems too thick, add a little more oat milk
Heat butter in a large pan over medium heat, using enough to lightly coat the pan
Add 1/4 cup of batter to the pan for each pancake
Cook for a few minutes until the top starts to bubble and edges firm up
Flip and cook on the other side for a few more minutes until cooked through
Repeat until all of the batter is used, adding more butter to the pan if necessary
Storage
Leftovers can be stored in the refrigerator for up to 5 days and reheated in the toaster