Pink Pancakes with WOW™ lolliberry™ Strawberries & Pomegranate
6Pink Pancakes with WOW™ lolliberry™ Strawberries & PomegranateServes 6
1010 Mins 25 Mins 35 Mins
For the Beet Pancakes:
- 2 cups whole wheat flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. Kosher salt
- 2 large eggs
- 1 cup plain yogurt
- ¾ – 1 cup whole milk, as needed
- 2 tsp. pure vanilla extract
- ¼ cup canola oil
- 1 cup roasted and peeled beets (about 3 small beets)
- ¼ cup maple syrup
- Neutral oil or butter for cooking
For the Strawberry-Pomegranate topping:
- 1-½ cups WOW™ Berries lolliberry™ Strawberries, quartered
- ¼ cup pomegranate seeds
- 1 Tbsp. julienned orange peel
- 2 Tbsp. maple syrup
- In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt.
- In a blender, combine the eggs, yogurt, vanilla extra, beets, maple syrup, and canola oil and blend until smooth. Add in the flour mixture and blend to incorporate, scraping the sides of the blender a few times.
- Heat a large nonstick skillet or griddle over medium-low heat. Add a little cooking oil to the pan. When the oil is hot, portion out the batter into small pancakes.
- Cook until you see small bubbles forming on the top of the pancakes, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes. Place cooked pancakes onto a plate and continue with the remaining batter.
- To make the Strawberry-Pomegranate topping: In a medium bowl, combine the WOW™ Berries lolliberry™ Strawberries, pomegranate seeds, orange peel, and maple syrup. Allow to sit for 10 minutes before using.
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