Saturday morning are one of my favorite times of the week. A relaxing time that we spend together as a family before the hustle and bustle of the weekend activities start. Since the little one usually wakes up earlier then I would like, we have plenty of time to be together before most people are even up for the day. We usually like to kick it in our pajamas, listening to music while playing quietly with the toys that somehow never got put away the night before. Then when hunger strikes, we make our way to the kitchen and start making a delicious and filling breakfast.
This recipe is one of my favorites.
A go-to family must-have whenever I am not sure what to make.
Little Miss E, sits on the counter helping me measure, pour and stir the ingredients but mostly she is just eating bits and pieces of the food as it comes into her tiny hands. Who can blame her as chunks of apples and warm puree are being used.
A classic pancake that is filled with protein-rich Greek yogurt and nutrient-dense beet puree. If you don’t have beet puree on hand, then you can substitute almost any other sweet puree you do have. I have used sweet potato, apple, carrot, pear and even butternut squash. Still don’t have any purees on hand, then you can use store-bought apple sauce. Whichever puree you use, the batter turns out moist, sweet and fluffy. The best part when using different purees is having fun with different toppings – walnuts, apples, almonds, yogurt, honey, peanut butter, berries, really you name it I am sure you can make it work.
Plus, just how amazing would these be for Valentine’s Day Breakfast?
Super Mommy bonus points if you have a heart-shaped cookie cutter on hand.
Start by mixing all dry ingredients together in a bowl with a fork.
If you want to dirty another bowl you can mix all the wet ingredients into a bowl by themselves and then add to the dry ingredients. I am way to lazy for that, so I just dump everything in.
Gently mix it all together, being careful not to over mix the batter.
- In a medium bowl, combine water, yogurt, beet puree, and vanilla extract until well mixed. Add in the pancake mix, cinnamon and apple until just combined, do not over mix.
- Heat griddle or skillet on medium/high heat adding oil when hot. Pour roughly 1/4 cup of batter onto pan, cooking until tiny bubbles appear in the middle of the pancake. Flip and cook for an additional 2-4 minutes or until golden brown.
- Serve warm with fruit, syrup, agave nectar or yogurt.