Amy and I "cook" in the early morning hours after she wakes up. Most of the time, we make scrambled eggs and heat up tortillas for breakfast tacos. This morning we got adventurous and made banana beet pancakes. I posted pictures on Instagram and a bunch of people were curious about them. Here are the details:
What We Did:
I followed the instructions on the back of the bag of Bob's Red Mill Gluten-Free pancake mix, with a few additions. First, I emptied one packet of Pure Clean beet powder into the batter. Next, I set out to hide any earthiness and added a sliced banana and a tablespoon of honey. I also added an extra 1/4 cup of milk to thin the batter to a pourable consistency. The batter was almost magenta when I spooned it into the frying pan, but the pancakes turned a gold brown after being flipped a few times. They were a hit and we devoured them. Amy managed to pick the 'nanas out of her portion.
Why Beets:
Recent studies show that beets boost endurance. With a 75 minute bike trainer ride followed by a 30 minute transition run, I figured I could use that boost.
Why beet powder:
For convenience. I had a packet of Pure Clean Powder laid out on the counter with my other workout fuel. I usually mix up a shot before hard workouts like this one. Instead I decided to hide it in my pancakes. Shredded beets or beet juice could work (thanks for the ideas @nathankillam), but simply opening the packet of powder and pouring it in was more my style for this pre-coffee baking session. --Bec
