And that version [more than likely] has some incorrectness to it. I chose (and still do) not to look at the lyrics. Somehow, it seems sacrilegious. Even still, the black eyed peas make me happy. Along with pancake mornings that just happen to include some golden beets that I bought from a farm stand. Oh freshness, you amaze me. So yummy.
I chose to include the banana and the beet to add some natural sweetness to the pancakes, and also to act as a binding agent. Having said that, the banana presence is a powerful one in here, and it’s lovely. Great with a huge pile of banana slices and some sort of syrup.
Note: I added in the flax seed, just to help hold everything together – a sort of safe guard, if you don’t have it, try substituting some ground chia seeds. Also, if the sugar creeps you out, feel free to substitute a few dates (the fruit; not the man). Happy eating!
Banana and Beet Oatmeal Pancakes
a medium size banana
1 and 1/2 cup “milk”
1 and 1/2 cup rolled oats
1/2 cup flour (I used white whole wheat)
6 Tablespoons chopped fresh golden beets (or beet puree)
1/3 cup golden raisins (alternative: the non-golden kind)
1/4 cup water
2 Tablespoons oil
2 teaspoons sweetener (optional – but add if you like a sweeter pancake)
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon whole flax seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
Directions: Combine all ingredients in a blender and whirl away until smooth. Note: if you don’t have a Vitamix (and are only using a regular blender), cook the beets a bit until tender, then add to the blender.
Grease a skillet or griddle and place over medium heat. Drop pancake batter by two tablespoonfuls onto hot surface. Allow to cook UNTOUCHED until the surface is coated with bubbles and the edges start to dry out a little. Flip, then cook until opposite side is golden brown. Transfer to plate, allow to cool, and serve with your topping(s) of choice.
Makes: a lot of pancakes, enough for 4-5 adult servings (somewhere between 15-20 pancakes).