Pink "Beet" Pancakes

Do not be terribly alarmed by the mention of beets and pancakes in the same title. Most people seem to dislike this brightly colored veggie; but beets are a great source of folate and potassium. This recipe allows you to add nutritional value to your weekend breakfast and you can choose whether or not to share the secret of what ingredient makes these pancakes pink!

Ingredients:
1/2 c flour
1 tbs sugar
pinch kosher salt
zest of 1 orange
1 1/4 c ricotta cheese
4 eggs separated
1/4 c beet puree (see end of post for recipe)
1 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
2 tsp vanilla or almond extract (almond adds more flavor to mask the beet)

Mix together the flour, sugar, salt, orange zest, ricotta, egg yolk, and beet puree in a bowl.

Beat the egg whites until stiff and all of the bubbles are small. Then, fold the egg whites into the beet mixture until combined and add any flavors (extracts and spices).
Your mixture should be very pink.

Now is the time to cook the pancakes!
Use cooking spray on a griddle and heat to medium-high. Spoon about 1/4 c of batter onto the griddle for each pancake and spread the batter in a circular motion because these will puff up. Now is the time to add any extras (chocolate chips, shredded coconut, fruit, etc.). Cook the pancakes for about 3 minutes on each side and serve alongside your favorite sweetener!

Beet Puree:
Use 3-4 beets
- Leave the beets whole and unpeeled, but trim the stems to 1 inch.
- Wrap the beets in aluminum foil and roast at 400 degrees for about 1 hour (until they can be pierced with a knife).
- Allow the beets to cool slightly and peel them
- After peeling cut into chunks and place in a food processor or blender for about 2 minutes.
To make life easier freeze the puree in separate bags of 1/4 cup. When you are ready to use the puree remove from the freezer and place in a bowl of hot water to thaw.

*You can make purees out of any vegetable and add it to any dish to either add flavor or mask a nutritional ingredient!