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And the Beet Goes On

Hey everybody!

We’re back after a totally exhausting but extremely fun week at training camp, and we can’t wait to tell you all about it!

Except we won’t be recapping it today.

Instead, we are bringing you a recipe.

We figured since we’ve been away for a few days and our posts have been a bit more sporadic, you’d be wanting one, anyways, and we have a delicious recipe that we made a couple weeks ago that we’ve been wanting to share with you!  Win-win situation in our opinions!

Before we get to that, though, we hope you enjoyed the guest posts from Michelle at Peachy Palate (she made a delicious chocolate raspberry layered smoothie) and Julia at Fit.Fresh.Food. (she made some super tasty cookies).  You should definitely check out those recipes if you haven’t already, and more importantly you should check out their blogs!  They are two fantastic girls with amazing recipes that’ll make your mouth water!

And back to this recipe.  We made pancakes. Again.

Apparently we are making it our mission to get the world to like beets.

We have given you beet cupcakes, citrusy beet and feta hummus, and now we’re bringing you beet pancakes!

Layered with vanilla protein custard, these pancakes were moist, fluffy, flavourful, and… pink!  What more could you ask for in a pancake?

Beets are one of those foods that whenever we eat them, we feel like we’re being super healthy.  We think it’s the bright red colour?

But don’t worry.  These pancakes don’t taste healthy.

And we’ve said it before and we’ll say it again: if you don’t like beets, we still think you’ll love these pancakes! They don’t taste beet-y.  The beets in this recipe serve 2 purposes: colour and nutrition!

If you want to read more about the nutritional benefits of beets, go here.

And once you’ve done that, make these pancakes!

Beet Pancakes

Prep Time:5 min

Cook Time: 10 min

Serves: 2


1/3 c. diced, roasted beets
1/4 c. cottage cheese
1/4 c. Greek Yogurt
1/4 c. milk
1/2 c. berries (strawberries, raspberries) we used frozen
2 tbsp apple sauce
1 tbsp honey
1 tsp vanilla
1 egg
1/2 c. whole wheat flour*
1/4 c. chickpea flour*
1/4 c. oat flour*
2 tsp baking powder
1/4 tsp salt


Begin heating pancake griddle or frying pan.

In a food processor or blender, combine beets, cottage cheese, yogurt, milk, berries, apple sauce, honey, vanilla and egg yolk (we separated our egg and whipped the white, folding it into the batter once the wet was combined with the dry. This is not necessary, however it will make the pancakes fluffier!).

In a separate bowl, combine all dry ingredients. Add wet to dry, until fully mixed, and then fold in egg whites (if doing this step).

Spoon batter onto greased pan. Once bubbles start to form on surface of the cakes, and the edges are slightly cooked, flip the pancakes.  Continue cooking until browned and fully cooked.

Our pancakes were stacked and layered with drippy vanilla protein custard (yogurt+vanilla protein powder) and topped with dried cranberries.

*This was the mix of flours we used, but feel free to use any blend of flours or just whole wheat flour.


Are there any foods that make you feel super healthy when you eat them?


About twosaucysisters

We are twin sisters who are on a mission to create delicious, healthy food to help others live healthier, happier lives!

4 responses »

  1. Pingback: The Blueberry Classic | twosaucysisters

  2. Pingback: [Not-So] Fat Tuesday « twosaucysisters

  3. Pink pancakes… I’m down! Your recipes are very creative 🙂

  4. Pingback: On the Tasting Menu: Beets « Sheila Squillante

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