Yield: serves 4

Pink Beet Pancakes

Bright pink pancakes made with beets are fun for kids and adults.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1/2 medium to large roasted and peeled beet (in a pinch you can peel a beet and puree it raw)
  • 2/3 cup milk (I used almond milk)
  • 1 large egg
  • 1 tablespoon melted butter or coconut oil
  • 1/3 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2/3 cup all purpose or gf flour
  • 1/3 cup quick oats (gluten free oats if needed)
  • 1 teaspoon baking powder
  • 1 tablespoon raw, coconut, or white sugar
  • pinch of salt

Instructions

  1. Preheat a griddle to medium-low heat. Coat lightly with cooking spray or butter.
  2. In a blender, puree beet with milk until no lumps remain. Add egg, oil, yogurt, and vanilla and blend just to combine.
  3. Add flour, oats, baking powder, sugar, and salt on top. Pulse a few times or stir in with a spatula taking care not to over blend. Some lumps are good.
  4. Spoon or pipe using a squeeze bottle onto griddle. When bubbles pop on the surface, flip and continue to cook until cooked through. Serve with butter, syrup, and berries. I like to eat my pancakes slathered with almond butter.

Notes

Vegan Option: Use 1 flax egg, almond milk, coconut yogurt, and coconut sugar. Gluten Free Option: Use GF flour and oats.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 297Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 58mgSodium: 251mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 11g
 

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