Alice found this recipe on the Care2 site and tested it on her family. They all found it to be just yummy and are thrilled with the health benefits. Here’s the scoop:

Beets are rich in iron, calcium, and Vitamins A and C. They are an excellent source of folic acid and a very good source of manganese, potassium and fiber. They are a good source of phosphorus, magnesium, iron and Vitamin B6. Throughout history, beetroots have been used for medicinal purposes, especially for liver disorders because they have stimulating effects on the liver’s detoxification processes. Studies have shown that beets contain anticancer properties.

Betacyanin is the pigment that gives beets their rich purple-crimson color; the pigment is a powerful cancer-fighting agent. Research found that the fibers in beets have a favorable effect on both the bowel function and cholesterol levels. Beets’ protective role against colon cancer is probably due to the combination of its betacyanin and fiber content.

This recipe may well become a favorite in your family — you might want them every week.

Beet Pancakes
Serves 2, maybe 3 — depending on how hungry folks are

3 beets (organic is always best), roasted (you can do more and freeze them, which cuts down on prep time)
3/4 cup organic ricotta cheese
1 cup whole grain organic pancake mix
3/4 cup water
1 banana
2 tsp cinnamon
sugar

Put all the ingredients in a blender and puree. Pour about 1/4 cup of batter per pancake on a hot griddle. When bubbles start to form and sides appear cooked, flip and cook until no longer doughy. Sprinkle with a bit of sugar.

Enjoy! You’ll love the bright pink color of these unconventional pancakes!