Quinoa and Beet Pancakes

Recipe from Good to the Grain, by Kim Boyce


Butter for the pan
3 medium small red beets
1/2 cup quinoa flour (If you don’t have quinoa flour, just use a mix of whatever flours you have on hand, or you can also use entirely all purpose flour!)
1/2 cup whole wheat flour
1 cup all purpose
3 tablespoons dark brown sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 1/2 cup cups whole milk
1/3 cup plain yogurt
3 tablespoons unsalted butter, melted and slightly cooled
1 egg


Preheat your oven to 400°, and place your beets in a roasting pan with a bit of water in the bottom.  Cover the pan with aluminum foil and roast for an hour, until very tender.  Do this the night before as the beets need to cool completely before using them in the recipe!  Purée the beets in a food processor or blender until smooth.  You will need about a 1/2 cup of beet purée.  Sift all the dry ingredients into a bowl.  In a separate bowl, whisk together the milk, yogurt, melted butter, egg, and the beet puree until smooth.  Add the wet ingredients to the dry, and mix gently to combine.  Heat a 10 inch cast iron skillet or griddle over medium heat, and melt some butter in the pan (be generous with the butter!).  Dollop 1/4 cup mounds of batter onto the pan, 2 or 3 at a time.  Once bubbles begin to form, flip it over and cook until the bottom is dark golden brown (about 5 minutes total).  Wipe out the pan and re-butter before cooking the next batch.