Go Back
+ servings
A stack of the Pink Beet Pancakes
Print Recipe
4.98 from 45 votes

Pink Beet Pancakes

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.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Keyword: beet recipes for kids, gluten free pancakes, healthy pancakes, healthy valentine's day pancakes, naturally pink pancakes, valentine's day breakfast
Servings: 20 small pancakes
Calories: 69kcal



  • 2 cups rolled oats uncooked. If gluten free is important, make sure the oats are certified gluten free.
  • 1 1/2 tsp baking powder aluminum free suggested
  • 1/4 tsp fine salt
  • 2 large eggs
  • 1/2 cup plain yogurt
  • 2 tsp pure vanilla extract
  • 4 ounce beets  cooked and peeled. I find that roasted beets offer up a stronger color.
  • 1/2 cup unsweetened applesauce or mashed ripe banana
  • 3 tbsp maple syrup
  • 2 tbsp flavorless oil plus more for cooking


  • 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.
  • 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.
  • 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