Vegetarian

pink pancakes with beet puree is for Breakfast.

pink pancakes with beet puree takes 10 minutes to prepare.

pink pancakes with beet puree takes 15 minutes to cook.

pink pancakes with beet puree makes 10 servings.

The ingredients for pink pancakes with beet puree are:

3/4 cup water
1/2 cup ricotta cheese
1/4 cup beet puree
1 tsp vanilla extract
1/2 teaspoon cinnamon
1 cup pancake mix
1/4 cup grated apple
nonstick cooking spray
1 tablespoon canola or vegetable oil
maple syrup or fruit for serving

Here is how you make pink pancakes with beet puree:

1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon and blend. Dump the mixtyure into a medium bowl, add the pancake mix and apple, and stir until just combined. Do not overmix- the batter will be a little lumpy.2. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When hot, add the oil. Spoon the batter onto the griddle or skillet, using 1/4 cup batter for each pancake. Cook the pancakes until bubbles form on top and the batter is set, 1 to 2 minutes. Then flip the pancakes with a spatula and cook until golden brown on the other side, 2-3 minutes. Serve warm, with syrup or fruit. Makes 10 1/4 cup servings. Number of Servings: 10Recipe submitted by SparkPeople user ~CHELLY~.

The nutritional information for pink pancakes with beet puree is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 68.3

• Total Fat: 2.4 g
• Cholesterol: 11.3 mg
• Sodium: 169.7 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 0.4 g
• Protein: 2.7 g

The dietary needs meet for pink pancakes with beet puree is Vegetarian