Apple beet pancakes are a delicious and healthy breakfast option that are sure to be a hit with your family and friends. They are fluffy, moist, and packed with flavor. The natural sweetness of the apples and beets combine perfectly to create a unique and irresistible taste. These pancakes are also a great way to get your daily dose of fruits and vegetables. With their vibrant color and delicious taste, apple beet pancakes are sure to brighten up your morning and make your taste buds dance.
Check out the recipes below so you can choose the best recipe for yourself!
VERONICA'S APPLE PANCAKES
This delicious recipe is perfect for our Sabbath morning breakfast. One recipe is never enough for my family. The pancakes are always moist and nutritious. I recommend these pancakes to be eaten with hot cinnamon syrup!
Provided by VERONIQUE_3
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.6 g, Cholesterol 81.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 8.5 g, Sodium 237.7 mg, Sugar 9.4 g
APPLE OVEN PANCAKE
Steps:
- In a large bowl, combine the apples, raisins, brown sugar, honey, cinnamon and nutmeg. Melt butter in a 12-in. ovenproof skillet. Add apple mixture to skillet; saute for 15 minutes or until tender., In a blender, combine the eggs, milk, flour, sugar and salt; cover and process for 10 seconds or until smooth. Pour over apple mixture; gently lift apple mixture, letting egg mixture flow underneath. , Bake, uncovered, at 425° for 15-20 minutes or until pancake is puffy and golden brown. Sprinkle with lemon juice and confectioners' sugar if desired. Cut into wedges. Serve warm.
Nutrition Facts : Calories 354 calories, Fat 9g fat (4g saturated fat), Cholesterol 157mg cholesterol, Sodium 206mg sodium, Carbohydrate 63g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.
BEETROOT PANCAKES
This is a simple and tasty variation on a South African dessert favorite, pancakes with cinnamon sugar. The beet adds a delicious natural sweetness and flavor, and the resulting red color makes this a delight to present to the table.
Provided by cultmovieguy
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes. Combine the cinnamon with the sugar and mix well.
- Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking.
- Sprinkle the cinnamon sugar over the pancakes. Roll up the pancakes and serve with the orange quarters.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 52.6 g, Cholesterol 45.8 mg, Fat 6.2 g, Fiber 4 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 60.4 mg, Sugar 25.4 g
APPLE BEET SMASH CAKE RECIPE BY TASTY
The ingredients will yield three 4-inch cakes or 12 cupcakes. Your choice!
Provided by Jenny Best
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
- Mix the applesauce, banana, shredded beets and coconut sugar itogether. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
- Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
- In a separate mixing bowl, whisk together the flour, baking powder, Ceylon cinnamon, and salt.
- Add the dry ingredients to the bowl with the wet ingredients all at once. Use a spatula to stir until combined and no streaks of flour remain. The batter will be sticky and thick.
- Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
- Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
- Cool and serve!
Nutrition Facts : Calories 93 calories, Carbohydrate 21 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 10 grams
REUBEN'S APPLE PANCAKE
Steps:
- Peel, quarter and core apple and slice into 1/4-inch thick, quarter-moon-shaped slices. Place in bowl with raisins, 1 1/2 tablespoons sugar and cinnamon. Mix well; cover and allow to marinate for at least 24 hours; longer if possible. Stir occasionally.
- Beat eggs with milk and beat in flour and vanilla to make smooth batter.
- In a well-seasoned 8-inch French steel skillet with sloping sides and long handle heat 2 tablespoons butter until it sizzles. Add drained apples and raisins and cook over medium heat, stirring, for about 5 minutes, until apples soften.
- Add another 2 tablespoons of butter and melt. Pour in batter evenly and cook over medium-high heat, pulling sides of pancake away from edges and allowing batter to flow under and cook. Keep lifting with spatula to keep from sticking. When pancake begins to firm up, sprinkle 1/4 to 1/3 of the sugar evenly over the top.
- Add another few tablespoons of butter, slipping it underneath the pancake. Then flip the pancake and cook, allowing the sugar to caramelize. When it begins to brown, sprinkle top with another 1/4 to 1/3 of sugar. Add more butter if needed. Flip pancake again and allow sugar to caramelize on the bottom.
- Sprinkle 1/4 to 1/3 of sugar on top. Add more butter to pan if needed. Flip pancake once again and continue caramelzing.
- Sprinkle top lightly with sugar and place in 400 degree oven for 20 minutes, to caramelize further.
Nutrition Facts : @context http, Calories 969, UnsaturatedFat 18 grams, Carbohydrate 108 grams, Fat 55 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 32 grams, Sodium 127 milligrams, Sugar 78 grams, TransFat 2 grams
BEETROOT PANCAKES
Whizz beetroot into an easy batter to make these bright purple pancakes, then top with a warm fruit compote for a hearty weekend brunch. You can use this recipe to make blini-style canapés, too.
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 11
Steps:
- Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.
- Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy. Now create 3 or 4 pancakes each made from 2 tbsp of the batter. Cook for 2-3 mins then flip over and cook for a further minute until cooked through. Repeat with any remaining batter. Heat oven to lowest setting and keep the pancakes warm in there until needed.
- Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins). In a small bowl stir together the remaining jam and the yogurt. Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.
Nutrition Facts : Calories 339 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
APPLE-BEET PANCAKES
A combination of cornmeal pancakes with pureed apple and beet for added nutrition, great color, and better flavor.
Provided by amyfilko
Categories One Dish Meal
Time 15m
Yield 12 small pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Steam or roast 1 medium beet, I do this in batches and freeze the puree, it greatly decreases time needed to prepare meal.
- Shred 1/2 apple.
- Add the two together and puree.
- Add egg, buttermilk, honey, and oil to puree and mix.
- Sift dry ingredients and add to wet.
- Cook as you would any pancakes. I use an iron griddle and some canola oil over medium heat and they turn out well.
Nutrition Facts : Calories 224.2, Fat 6, SaturatedFat 1.1, Cholesterol 55.3, Sodium 494.8, Carbohydrate 36.8, Fiber 4.8, Sugar 11, Protein 8.4
Tips:
- Use a box grater with large holes to grate the beets. The beets will create a beautiful and vibrant color to the pancakes.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter. Overmixing will make the pancakes tough.
- Cook the pancakes over medium heat. Too high of heat will burn the outside of the pancakes before the inside has a chance to cook through.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These apple beet pancakes are a delicious and nutritious way to start your day. They are packed with flavor and color, and they are sure to be a hit with everyone at your table. So next time you're looking for a new pancake recipe, give these apple beet pancakes a try. You won't be disappointed!
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