Beet and Chia Pancakes

The Unexpected Delight of Beet and Chia Pancakes

As a busy working mom, finding time to cook healthy and delicious meals can often feel like a Herculean task. But I've discovered that even amidst the chaos of work deadlines, school pick-ups, and endless to-do lists, there's always room for a little culinary adventure. And this recipe for Beet and Chia Pancakes has become my latest obsession – a vibrant, healthy breakfast that's surprisingly simple to make. I stumbled upon the inspiration for these pancakes while reading Kim Boyce’s “Good to the Grain,” a cookbook that's become a staple in my kitchen. The recipe for quinoa and beet pancakes sparked an idea, and after a few tweaks, these beauties were born.

What sets these pancakes apart isn't just their beautiful pink hue – although that's definitely a bonus! It's the delightful combination of earthy beets, subtly sweet chia seeds, and the wholesome goodness of whole wheat flour. The beets add a surprising depth of flavor that's neither overly sweet nor overwhelmingly earthy. They lend a subtle sweetness and a unique richness that perfectly complements the slightly nutty taste of the chia seeds. And the whole wheat flour provides a hearty texture that’s far more satisfying than your average pancake.

One of the things I love most about this recipe is its versatility. It's easy to adapt to suit your dietary preferences and what you have on hand. Feel free to experiment with different types of flour – teff flour, for example, would add another layer of nuanced flavor. You can also adjust the sweetness by adding more or less honey or agave nectar, or even omitting it altogether if you prefer a less sweet pancake. And the best part? The leftover beet puree freezes beautifully, making it easy to whip up a batch of these pancakes whenever the mood strikes.

Making these pancakes is a surprisingly therapeutic experience. The process of roasting the beets, their earthy scent filling the kitchen, is almost meditative. Then, the simple act of combining the ingredients, watching the batter come together, and finally, the satisfying sizzle of the pancakes on the griddle – it's a small moment of calm amidst the daily hustle. And the result? A breakfast that’s both nourishing and utterly delicious. These pancakes aren't just a meal; they’re a mini-celebration of healthy eating, a reminder that even on the busiest of days, we can find joy in simple, wholesome food.

Beyond the Breakfast Plate: The versatility of these pancakes extends beyond breakfast. They make a delightful addition to a brunch spread, or even a light lunch. Served with a dollop of Greek yogurt and a sprinkle of fresh berries, they’re a delightful treat. And for those with a more adventurous palate, try topping them with a savory combination like crumbled feta cheese and a drizzle of balsamic glaze. The possibilities are endless!

So, whether you're a busy professional, a stay-at-home mom, or simply someone who appreciates a delicious and healthy breakfast, I urge you to give these Beet and Chia Pancakes a try. They're a guaranteed way to brighten your morning and add a touch of vibrant goodness to your day. Trust me, you won’t regret it!

Tips and Tricks for Pancake Perfection:

• Roasting the Beets: Roasting the beets brings out their natural sweetness and makes them incredibly easy to puree.
• Smooth Puree: Ensure your beet puree is completely smooth for the best texture in your pancakes.
• Flour Power: Experiment with different flours to find your favorite combination.
• Sweetness Level: Adjust the amount of sweetener to your liking.
• Don't Overmix: Overmixing the batter can lead to tough pancakes.
• Perfect Flip: Wait until bubbles form on the surface before flipping your pancakes to prevent them from falling apart.

Enjoy your delicious and healthy Beet and Chia Pancakes!

Step-by-step

• Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish (or lidded ovenproof casserole). Add 1/2 inch water to the dish. Cover tightly. Place in the oven and roast medium beets (4 to 6 ounces) for 50 minutes, large beets (8 ounces) 60 minutes, or until very soft and easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Puree in a food processor fitted with the steel blade until smooth. Measure out 1/2 cup. Freeze any extra.
• Sift together the flours, baking powder, baking soda, salt, and sugar (if using sugar).
• In a medium-size bowl, beat together the eggs, buttermilk or yogurt and milk, oil, vanilla, beet puree and honey or agave nectar (if using).
• Quickly whisk in the flour mixture and fold in the chia seeds.
• Heat a large skillet or griddle over medium-high heat and brush with butter or oil.
• Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle. Cook until bubbles break through and turn the pancakes. They will be quite moist so make sure to wait long enough so that they don’t fall apart when you turn them. Cook for 1 to 2 minutes on the other side, until lightly browned.
• Remove to a rack. Serve with maple syrup and butter.