An easy and delicious recipe for healthy Pink Beet Pancakes. These fun Pink Beet Pancakes are quickly mixed in your blender, are super kid-friendly, full of healthy beets, naturally sweetened and can easily be made gluten free.

A stack of beet pancakes with blueberries and a slice taken out of them.

Beautiful naturally pink pancakes

In my experience as a mom and teacher, kids love bright, fun food. And with Valentine’s Day next week, I have all things pink on the brain.

Which means I’ve been cooking with beets.

This delicious beet pancake recipe is easy, delicious, and made with cooked beets, oats, applesauce, and yogurt. The perfect FUN and healthy breakfast recipe that quickly mixes up in your blender and is naturally gluten free when you use gluten free oats. They also freeze beautifully, so make a nice big batch as part of meal prep and enjoy for many breakfasts to come.

Beet recipes are my favorite way to get that amazing pink color that dazzles kiddos eyes. Plus, they also add an awesome boost of wonderful vitamins and minerals to a recipe. Fun + healthy = so many cool mom points.

However, while beets are full of so much goodness, they also rock a particularly earthy taste (some would describe it as “dirt”) that some children (and adults) find a bit off-putting.

But, friends, these beautiful Pink Beet Pancakes are far from earthy and off-putting. They are downright delicious, healthy and easy to make for the big and little loves in your life.

How do I know? Well, my head veggie-loaded-recipe-quality-control-expert (aka, my 8-year-old daughter) is one of the biggest beet dislikers on the planet. But when she (suspiciously at first) took a bite of these beet pancakes, her eyes lit up and the “mmmmmmmmmm” that left her lips could be heard throughout the house.

So yeah, they are beautiful, beet-loaded and kid-approved. Basically, I just won a gold medal with these beet pancakes.

Love these pink beet pancakes? Check out my Pink Beet Smoothie recipe and Fudgy Beet Gluten Free Brownies too!

a before and after of the dry ingredients for beet pancakes before and after blending.

Health benefits of beets

I mentioned above that beets are plant rockstars (because they are), but if you are like me….you want to know what a veggie offers up so you can decide what plants to veggie-load your life with and see why veggie-loading can so up the health of your foods.

By adding beetroot, you also add: (source)

  • protein
  • fiber
  • Folate (vitamin B9) (this is helpful for cell and tissue growth)
  • Manganese (an essential trace element)
  • Potassium (good for heart health)
  • Iron (an essential mineral that is necessary for the transport of oxygen in red blood cells)
  • Vitamin C (something all us parents need oodles of in our diets)

Suggested toppings for Pink Beet Pancakes

I personally love them on their own, but they are always a little better with a little something something on top to make them extra fun. If you love a little extra pizzazz with your pancakes, consider topping your beet pancakes with one of these gems…

  • Plain yogurt sweetened with a little maple syrup. This adds extra protein to the meal and when you sweeten the yogurt yourself, you can control the amount of sugar you add! Most sweetened yogurt have a lot more added sugar than many people would add on their own.
  • Homemade whipped cream.  Whipped cream makes everything feel like a treat. Homemade whipped cream is quick and easy to make. I also love that (again) you can control the amount of sweetener you add….which is usually a lot less than the amount of syrup or honey you might pour on top of pancakes.
  • Natural nut butter. This is my daughter’s favorite pancake topping and a great way to add healthy fat to breakfast. I like to either warm up nut butter and drizzle it on top or use it to make little pancake sandwiches! Unsweetened sunflower seed butter is a great nut-free option.

Different methods for cooking your beet

Yep, you need to cook your beet. But it is something you can easily do ahead of time so that these beet pancakes can come together quickly on a busy morning.

Why do you need to cook your beet? Well, remember how I said that beets have an earthy flavor that some people feel iffy about? Well, cooking a beet helps that! Cooking a beet brings out the natural sugars in it and cuts the earthy flavor that makes so many people fear this healthy veggie!

But if you already have a raw beet in hand, there are lots of different ways to cook a beet. Some methods I have used are…

A stack of beet pancakes with blueberries and a slice taken out of them.

Tips:

  • Cook and peel your beet first. Again, don’t try to shortcut this part. Cooking beets helps to bring out their natural sweetness and really helps these beet pancakes to hit the yum mark.
  • If gluten free is important, make sure your oat flour is certified gluten free. Not all oats are gluten free. The legit ones have a label on the outside of their packaging that shows that they are certified gluten free and safe for those with gluten allergies.

Suggested adaptations for beet pancakes

  • Not a beet fan? I get it. They aren’t for everyone. So if that pink color isn’t a must for you and your crew, you can sub in 1/2 cup pumpkin puree, sweet potato puree, or butternut squash puree for the beet.
  • Make them dairy-free by subbing the plain yogurt in this recipe with your favorite non-dairy yogurt.
  • Freeze them! Batch cook them ahead of time and stick them in your freezer to make a healthy breakfast that much easier to get on the table.

Other beautiful beet recipes that your family will love

Did you try this beet pancakes and now you’re hungry for more? 

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A stack of the Pink Beet Pancakes
4.84 from 77 votes

Pink Beet Pancakes

Yield: 20 small pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American
Course: Breakfast
An easy and delicious recipe for healthy Pink Beet Pancakes. These fun pink pancakes are quickly mixed in your blender, are super kid-friendly, full of healthy beets, naturally sweetened and can easily be made gluten free.

Ingredients
 

  • 2 cups rolled oats, uncooked. If gluten free is important, make sure the oats are certified gluten free.
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine salt
  • 2 large eggs
  • ½ cup plain yogurt
  • 2 teaspoon pure vanilla extract
  • 4 ounce beets, cooked and peeled. Or to taste. If you are new to beets, consider adding less and working your way up! Also, I find that roasted beets offer up a stronger color.
  • ½ cup unsweetened applesauce, or mashed ripe banana
  • 3 Tablespoons maple syrup
  • 2 Tablespoon neutral oil , plus more for cooking

Equipment

Instructions
 

  • Combine oats, baking powder, and salt to a high-speed blender. Blend until oats become a fine powder.
  • Pour the oat flour mixture into a bowl and set aside.
  • In the now empty blender, combine remaining ingredients ( beets, egg, oil, yogurt, vanilla, syrup, applesauce). Blend until smooth and well combined. Add the oat flour mixture into the blender and blend again. Stop a few times to scrape the sides of the blender to ensure everything is well mixed. The batter will be thick.
    TIP: If you aren't using a high speed blender, considering pouring blended beet mixture into the bowl with the oat flour and mixing there. This can help throughly mix the batter without overtaxing your blender.
  • Heat a pan or other skillet over medium-low heat. Add a little cooking oil to the pan. When the oil is hot, portion out the batter into small pancakes using a spoon or cookie scoop.
  • Cook until you see small bubbles forming on the top of the pancake and the edges seem dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes. Place cooked pancakes onto a plate and continue with the remaining batter.
  • Enjoy warm with topping of choice. Let cool completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer.
Serving: 1pancake, Calories: 69kcal, Carbohydrates: 9g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 22mg, Sodium: 46mg, Potassium: 107mg, Fiber: 1g, Sugar: 3g, Vitamin A: 37IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg