Hard to tell, but they really are pink!

Like smoothies, pancakes are another great place to sneak nutrients into your little one’s diet.  Here’s a recipe for the upcoming holiday that incorporates the dreaded, but oh-so-nutritious beet.  You can cook and puree many beets at once and then freeze the puree in ice cube trays to have on hand.  Serve with homemade, sugar-free whipped cream (recipe at the bottom) and optional carob chips for a yummy Valentine’s Day breakfast treat.
PINK PANCAKES
(Adapted from Jessica Seinfeld’s Deceptively Delicious)

3/4 C water
1/2 C full fat cottage cheese
1/4 C beet puree
1 tsp pure vanilla extract
1 egg
1 Tbs coconut oil
1/2 tsp cinnamon
1 C sprouted pancake mix
1 small apple (grated)

Combine all wet ingredients (except apple) in a blender and dry ingredients in a bowl.  Add the wet to the dry ingredients and then grate the apple directly into the bowl and stir to combine.  If the mixture seems too dry add a bit more water.  Cook like a pancake and serve with fruit and whipped cream or real maple syrup.

WHIPPED CREAM
1 C heavy cream
1/2 tsp vanilla
1/8 tsp minimally processed stevia

Eat Well, Be Well,
April