Beet Pancakes

Beets are rich in in iron, calcium, and Vitamins A and C. They are an excellent source of folic acid and a very good source of manganese, potassium and fiber.  They are a good source of phosphorus, magnesium, iron and Vitamin B6. Throughout history, beetroots have been used for medicinal purposes, especially for liver disorders because they have stimulating effects on the liver’s detoxification processes. Studies have shown that beets contain anticancer properties.
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Betacyanin is the pigment that gives beets their rich purple-crimson color; the pigment is a powerful cancer-fighting agent. Research found that the fibers in beets have a favorable effect on both the bowel function and cholesterol levels. Beets’ protective role against colon cancer is probably due to the combination of its betacyanin and fiber content.

This recipe is a favorite in our family and we usually have them every week.

Ingredients:
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3 organic beets, roasted (you can do more and freeze them, which cuts down on prep time)

3/4 cup organic ricotta cheese

1 cup whole grain organic pancake mix

3/4 cup water

1 banana

2 tsp cinnamon
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Directions:
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1. Put all the ingredients in a blender and puree.
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2. Pour about 1/4 cup of batter per pancake on a hot griddle. When bubbles start to form and sides appear cooked, flip and cook until no longer doughy.
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3. Sprinkle with a bit of sugar. (Seriously–they are eating beet pancakes! Give them the sprinkle of sugar!)

Enjoy! Don’t you love the bright pink color?

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