Pink Pancakes

This recipe is from the cookbook Deceptively Delicious and is the first recipe I've made where the puree is a little strong. So picky eaters probably won't like this one. But if you have eaters that are pretty good at trying new things, this is a good one. We thought they were pretty tasty. I always like to try something a little different. The puree in this one is beets.

3/4 cup water

1/2 cup ricotta cheese

1/4 cup beet puree (I just realized I put in half a cup of puree so maybe that is why the flavor was a bit strong. We thought it was still pretty tasty)

1 t. pure vanilla extract

1/2 t. cinnamon

1 cup pancake mix

1/4 cup grated apple

1 T vegetable oil

In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon and blend. Dump the mixture into a medium bowl, add the pancake mix and apple, and stir until just combined. Do not overmix - the batter will be a little lumpy.

Coat griddle or nonstick skillet with cooking spray and set it over medium-high heat. When hot, add the oil. Spoon the batter onto the griddle or skillet, using about 1/4 cup batter for each pancake. Cook the pancakes until the batter is set, 1 to 2 minutes. Then flip the pancakes and cook until golden brown on the other side, 2-3 minutes. Serve warm, with syrup. Yum!