Pink Beet Pancakes
These Pink Beet Pancakes are quick and easy to make and perfectly soft and fluffy. These simple pancakes are freezer-friendly and full of healthy ingredients. Plus, they have a hidden veggie and are great for picky eaters.
- High in fiber to promote healthy digestion.
- High in folate which supports growth and development.
- Contains many other nutrients including iron, copper, potassium, vitamin C, and antioxidants.
Pink Beet Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 15 small pancakes
Age: 12+ months
- 1/2 cup flour, see notes
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup plain yogurt (see notes)
- 1/2 medium or 1 small beet, cooked (see notes)
- 1 large egg
- 2-4 tbsp milk of choice, regular, almond, oat, etc.
- cooking spray
- Mix Flour: In a medium bowl, whisk together the flour, baking powder, and cinnamon.
- Blend Beet: in a blender or food processor, blend together the beet, yogurt, and egg for 1-2 minutes or until the beet is completely smooth.
- Combine: pour the beet mixture into the flour and gently mix until all ingredients are just combined.
- Add Milk: add milk one tablespoon at a time until you have the right pancake consistency. The amount of milk you use will depend on which flour and yogurt you use.
- Cook Pancakes: preheat a medium skillet over medium heat, spray with cooking spray or add a knob of butter. Once hot, pour 1 tablespoon of pancake batter onto the skillet a few times, don't overcrowd the pancakes. Cooke for 3-4 minutes or until the bottom of the pancakes are golden brown.
- Flip and Repeat: Flip the pancakes and let them cook for another 2-3 minutes. Repeat with all of the pancake batter.
- Serve: let cool slightly then serve with your choice of toppings or dip.
Age: 6+ months.
Yield: roughly 15 small pancakes
Storage: These pancakes will stay good in the fridge for 4 days or in the freezer for 2 months.
Notes on Flour: you can use all-purpose flour, white whole wheat flour, or a gluten-free one-for-one mix in this recipe.
Notes on Beets: you can use roasted, steamed, or store-bought cooked beets in this recipe. Roasted beets provide the most vivid pink color.
Notes on Yogurt: you can use any plain plant-based yogurt you prefer – cashew, almond, soy, etc.