Picture this: it’s the weekend. You slept in (so like 7am for me) and got to lounge around waiting for everyone else to wake up. Maybe you already went for a walk/run/hike/bike ride, if that’s more your early morning style. Maybe you’ve been snuggled up on the couch with a mug of coffee and a good book. There’s no rush to go anywhere, meet any deadlines, or get dressed up for anyone. You could be using all your lazy weekend energy to make a long, laborious breakfast, but why? Pancakes are quick, easy, nutritious, and the best way drizzle, dollop, and smear your favorite toppings onto your breakfast plate (did I hear someone say peanut butter?).
My favorite pancake recipe is scribbled onto a sticky note and stuck to the fridge, where it has been living for the past few years. I make pancakes often enough that I have the recipe memorized, but good pancakes are important enough for safekeeping. They are thick, fluffy, filling, and a little dense- just how I like ’em. I usually make them plain, or toss in a handful of granola, nuts, oats, or fruit to the batter. I’ll share that basic pancake recipe with you eventually, but today I wanted something a little more exciting. Mysterious, even. 
These pancakes start with simple, nourishing ingredients like whole wheat flour, maple syrup, coconut oil, and blueberries. Then a beet gets blended up with milk and stirred in to the dry ingredients, staining everything a gorgeous shade of magenta. As with my crispy chickpeas, nothing gold can stay, and these pancakes turn a mysterious dark purple after being cooked. At first glance they look like they could be chocolate pancakes, but there’s a slight red tint that gives it away. Once you cut into the dark, rusty golden brown exterior you are met with a surprisingly dark purple center studded with pockets of blueberries. I bet your kids would love cutting into them just as much as us adults did. 
I’m sure beet pancakes aren’t the first thing that comes to mind when you think lazy weekend breakfast, but I really think you should give these a try. They’re thick, dense, moist, and perfectly fluffy. I loved them plain, but would be equally happy with a dollop of whipped cream, Greek yogurt, maple syrup, or bananas on top. These pancakes aren’t overwhelmingly beet flavored, so if you’ve got a beetphobic person in the house, go ahead and forget to mention the secret ingredient. Everyone likes purple pancakes, anyway (duh). If you make these, leave me a comment and let me know how they turned out! Better yet, tag me #bakedgreens on Instagram so I can see how you like to top your dark, mysterious, purple pancakes! Happy weekend, friends!
Whole Wheat Blueberry Beet Pancakes
Ingredients
- 1 beet peeled and quartered
- 1 cup water or milk of choice + 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 Tablespoon coconut oil melted
- 1 Tablespoon maple syrup
- 1 cup white whole wheat flour*
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 1/2 cup blueberries I used frozen
Instructions
- 1. Put all wet ingredients into blender, and blend on high until beet is completely pureed.
- 2. Put all dry ingredients into a mixing bowl, and pour beet liquid on top. Add blueberries, and gently stir just to combine all ingredients.
- 3. Preheat a pan over medium heat, and grease with coconut oil or butter. Scoop pancakes with 1/4 cup measuring cup onto pan, and cook for 2-3 minutes on each side. Serve with extra maple syrup, sliced bananas, etc. Makes 8 pancakes.
- 4. Pancakes are best fresh, though leftovers store well in the fridge or freezer. I prefer to reheat them in the toaster for a slightly crisp exterior.