Pink Pancakes

 3/4 cup water

1/2 cup ricotta cheese

1/4 cup beet puree

1 tsp vanilla extract

1/2 tsp cinnamon

1 cup pancake mix

1/4 cup grated apple

Nonstick cooking spray

1 tbsp canola oil

Maple syrup or fruit for serving

 

1) In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon and blend.  Dump the mixture into a medium bowl, add the pancake mix and apple, and stir just until combined.  Do not overmix - the batter will be a little lumpy.

 

2) Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat.  When hot, add the oil.  Spoon the batter onto the griddle or skillet, using about 1/4 cup batter for each pancake.  Cook the pancake until bubbles form on top and the batter is set, 1 to 2 minutes.  Then flip the pancakes with a spatula and cook until golden brown on the other side, 2 to 3 minutes.  Serve warm, with fruit or syrup.