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67 Merchants Row
Rutland, VT, 05701
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(802) 417-1528

Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

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Red Beet Pancakes


Right, Valentine's day is over - but I still can't get enough of beets!  Taste is very important to any recipe, but for kids, appearance and interaction with food is at least equally critical to getting them to eat something new.  This beet pancake recipe is a great way to get kids involved with cooking something healthy and different...and they will love the color.  I got this amazing recipe from Weelicious, an awesome blog filled with fun and kid-friendly recipes and cooking videos.Red Beet Pancakes (Serves 6)

1 Cup All Purpose Flour 3/4 Cup Whole Wheat Flour 3 Tbsp Light Brown Sugar 1 Tbsp Baking Powder 1/2 Tsp Kosher Salt 2 medium beets roasted and pureed* 1 1/4 Cup Milk 1/3 Cup Plain Greek Yogurt 1 Large Egg 3 Tbsp Unsalted Butter, melted 1 Tsp Vanilla extract

Puree* 1. To puree, pre-heat the oven to 375 degrees. 2. Take a piece of aluminum foil and and cover the beats on both sides.  Bake for 45 minutes. 3. Let the beets cool and then skin the beets (use gloves or a plastic bag if you don't want to stain your hands).  The skin should just slide off. 4. Cut beets and then puree in a food processor or blender.

Pancakes 1. Place the first 5 ingredients into a mixing bowl. 2. Put the rest of the wet ingredients into a separate bowl and mix well. 3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good). 4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side. 5. Serve with desired toppings!

There are no more excuses for unhealthy breakfasts due to busy schedules.  You can freeze these pancakes for up to 3 months in a plastic ziplock!