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A stack of the Pink Beet Pancakes
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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

Equipment

Ingredients

  • 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

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.
  • 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.

Nutrition

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