Another pancake day favorite. 

Pink Pancakes.

Here is my version of the Pink Pancake: 

• 1 1/2 cup water

• 1 cup vanilla greek yogurt

• 1/2 cup beet puree (I just buy a couple of cans of beets, puree in the food processor, and freeze pre-portioned bags so that they are ready to go when the “pink pancake” request is made)
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 2 cups pancake mix (I use a boxed, whole wheat mix from the grocery store)
• 1/2 cup applesauce
• non-stick cooking spray
• 2 tablespoons canola oil (or coconut oil if you are ready to step up your “health game”)
• powdered sugar (optional)

1.  In a blender or food processor, combine water, yogurt, beet puree, vanilla, and cinnamon.
2. Pour blended mixture into a medium size bowl. Add pancake mix and applesauce. Stir to combine, but do not over mix. It will be a bit lumpy.
3. Spray your pan, set temp between medium low-medium. Use your oil to coat your pan. Pour out your batter and cook until a few bubbles form. Flip. 
4. Dusting with powdered sugar always scores bonus brownie points with the family.

The end result is fantastic. Enjoy.