3 - 4tablespoonsbeetroot powder(amount of powder can depend on taste or if you are looking for a particular color for a special occasion, you can adjust the amount)
3tablespoonsmelted butter
1/2teaspoonsalt
3tablespoonsgranulated sugar
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonvanilla extract
Optional: Assorted toppings such as fresh fruit, butter, edible flowers, maple syrup, confectioners' sugar, honey or whipped cream.
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Instructions
In a large bowl, mix together the flour, baking powder, baking soda, sugar and salt.
In a separate bowl, whisk the eggs, vanilla extract, melted butter and buttermilk.
Add the wet ingredients to the dry ingredients. Stir only until combined. Add the Beetroot powder until combined without over mixing.
Heat a large skillet on low heat. Once the skillet is hot, grease with oil or butter.
Pour 1⁄4 cup of batter per pancake onto the surface.
Cook until the surface of the pancakes have some bubbles and a few have burst. This could take from 1 to 2 minutes. Carefully flip with a thin spatula, and cook until barely browned on the underside.
Garnish with confectioners' sugar, fresh fruit or any of the toppings mentioned earlier.
Notes
Makes 7-8 pancakes, depending on the size.
Nutritional information does not include toppings.
To make the pancakes look pink, it is very important to cook slowly and not overcook.