ParentMap and PCC have partnered to produce an exciting new web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen. Each month, PCC Chef Jackie Freeman hosts families in the PCC kitchen to create a healthy and fun-to-make recipe featuring seasonal fruits and vegetables. In this episode, sisters Lola and Tansy Velush and their mother Natalie learn how to make bright and beautiful Ladybug Pancakes — with delicious roasted beets (see full recipe below).
A bright and healthy way to start your day! These pink pancakes look just like ladybugs with blueberry dots and apple wings. They also freeze well for quick weekday morning breakfasts.
2 medium red beets
2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
1¾ cups milk
1 teaspoon vanilla extract
½ cup fresh or frozen blueberries
Apple wedges, for wings
Maple syrup, nut butter or jam for serving
Preheat oven to 400° F.
Remove the stems and most of the roots from the beets. Scrub well under running water until clean. Wrap the beets in foil and roast in the oven until tender when poked with a knife, 45 minutes to 1 hour. Let cool to room temperature.
Wearing a pair of gloves or plastic bags (so your hands don’t get stained bright red!), remove the skin from the beets. Carefully cut the beets into four pieces then puree in a food processor until smooth. Measure ¾ cup of beet puree and freeze the remainder for another use.
In a large bowl, combine flour, sugar, baking powder, baking soda and a pinch of salt. In a separate bowl, whisk together beet puree, milk, egg and vanilla extract. Slowly add the flour mixture into the beet mixture until just combined. Be careful not to overmix! Fold in the blueberries.
Heat a lightly oiled griddle or frying pan over medium heat. Add a little less than ¼ cup pancake batter for the ladybug “body” and 1 tablespoon batter (right next to body) for the “head” for each pancake. Once bubbles start to form on the top of the pancakes, flip over and cook until the bottom is golden, about 5 minutes total.
Serve the pancakes hot from the griddle with apple “wings,” maple syrup, nut butter or your favorite jam!
Note: Kids will love peeling and chopping the cooked beets — just make sure you’re using gloves and a dark cutting surface so your little people and counters don’t turn bright pink!
Recipe by Jackie Freeman, PCC Chef
EACH SERVING: 290 cal, 3g fat (1g sat), 40mg chol, 850mg sodium, 58g carb, 2g fiber, 8g protein