Heart Beet Pancakes

Ingredients:

• 1 cup mashed beets (2 large roasted beets)
• 2 cups milk
• 2 large eggs, beaten
• 4 tablespoons butter, melted
• 1 tablespoon vanilla extract
• 2 cups all purpose flour
• 1 1/2 tablespoons baking powder
• 2 tablespoons cocoa powder
• 2 tablespoons brown sugar
• 1/2 teaspoon kosher salt
• butter for cooking

Instructions:

• To roast the beets, removed the stems and wrap in aluminum foil. Cook in 350 degree F oven for one hour or until very soft to the touch. Once cool enough to handle, remove skin.
• Process peeled and roasted beet with milk in a blender until smooth. Add in eggs, melted butter, and vanilla and process on low until well combined.
• In a medium sized bowl, thoroughly combine flour, baking powder, cocoa powder, brown sugar, and salt.
• Pour in the wet ingredients and stir to combine. Do not over stir and like with any pancakes, a few small lumps are fine.
• Heat griddle over low heat and grease with butter. If using heart pancake molds, use a silicon brush to grease inside edge of mold. Cook until pancake starts to set, 5-10 minutes, then flip and allow to finish cooking, another 2-3 minutes.
• Serve with a pad of butter and real maple syrup.

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