Pink Beet Pancakes Recipe

Introduction

Pink Beet Pancakes are a delightful way to start your day with a pop of color and wholesome ingredients. These vibrant, naturally sweet pancakes combine the earthiness of beets with the heartiness of oats for a nutritious breakfast treat. They’re easy to make and perfect for serving a crowd.

Ingredients

• 2 cups rolled oats (uncooked; use certified gluten free if needed)
• 1 ½ teaspoons baking powder
• ¼ teaspoon fine salt
• 2 large eggs
• ½ cup plain Greek yogurt
• 2 teaspoons pure vanilla extract
• 4 ounces beets
• ½ cup unsweetened applesauce (or mashed ripe banana)
• 3 tablespoons maple syrup
• 2 tablespoons neutral oil (plus more for cooking)

Instructions

1. Step 1: Combine the oats, baking powder, and salt in a high-speed blender and blend until the oats become a fine powder.
2. Step 2: Pour the oat flour mixture into a bowl and set aside.
3. Step 3: In the now empty blender, blend together the beets, eggs, oil, yogurt, vanilla extract, maple syrup, and applesauce until smooth and well combined.
4. Step 4: Add the oat flour mixture back into the blender and blend again, stopping a few times to scrape down the sides to ensure thorough mixing. The batter will be thick. If you lack a high-speed blender, blend the beet mixture separately and then stir in the oat flour by hand.
5. Step 5: Heat a pan or skillet over medium-low heat and add a little oil. Once hot, spoon or scoop small portions of batter onto the pan to form pancakes.
6. Step 6: Cook until bubbles form on the top and edges appear dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes. Transfer cooked pancakes to a plate and repeat with remaining batter.
7. Step 7: Serve the pancakes warm with your favorite toppings.

Tips & Variations

• For a gluten-free version, ensure oats are certified gluten-free to avoid cross-contamination.
• Substitute mashed ripe banana for applesauce for a sweeter, fruitier flavor.
• Add a pinch of cinnamon or nutmeg to the oat flour for extra warmth and spice.
• If you don’t have a high-speed blender, blend the wet ingredients and beets separately, then mix with oat flour by hand to avoid overworking your blender.
• Top pancakes with fresh fruit, nuts, or a dollop of yogurt for added texture and taste.

Storage

Allow pancakes to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4-5 days. To freeze, layer pancakes with parchment paper between each and store in a sealed freezer bag for up to 2 months. Reheat gently in a toaster or skillet until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or pre-cooked beets instead of fresh?

Yes, canned or pre-cooked beets work well. Just drain them and blend as directed. This can save time while still providing the same vibrant color and flavor.

Will the batter be very thick? Should I add more liquid?

The batter should be thick but pourable. If it feels too dense, add a small splash of milk or water to loosen it slightly for easier pouring.

Pink Beet Pancakes Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 117 reviews

Delightfully colorful and nutritious Pink Beet Pancakes made with wholesome rolled oats, fresh beets, and naturally sweetened with applesauce and maple syrup. These pancakes are fluffy, vibrant, and perfect for a healthy breakfast that serves 10 people.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 10 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups rolled oats (uncooked, certified gluten free if needed)
• 1 ½ teaspoons baking powder
• ¼ teaspoon fine salt

Wet Ingredients

• 2 large eggs
• ½ cup plain Greek yogurt
• 2 teaspoon pure vanilla extract
• 4 ounce fresh beets
• ½ cup unsweetened applesauce (or mashed ripe banana)
• 3 tablespoons maple syrup
• 2 tablespoons neutral oil (plus more for cooking)

Instructions

1. Make Oat Flour: Combine the oats, baking powder, and salt in a high-speed blender and blend until the oats become a fine powder. Transfer the oat flour to a bowl and set aside.
2. Blend Wet Ingredients: In the empty blender, add the beets, eggs, neutral oil, Greek yogurt, vanilla extract, maple syrup, and applesauce. Blend until smooth and well combined.
3. Combine Mixtures: Add the prepared oat flour mixture into the blender with the wet ingredients and blend again until fully mixed, stopping occasionally to scrape down the sides for uniform consistency. The batter will be thick.
4. Prepare Pan: Heat a pan or skillet over medium-low heat and add a little cooking oil to coat the surface.
5. Cook Pancakes: Using a spoon or cookie scoop, portion the batter onto the hot pan forming small pancakes. Cook until bubbles appear on the surface and edges look dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes until golden and cooked through. Transfer cooked pancakes to a plate and repeat with remaining batter.
6. Serve and Store: Enjoy the pancakes warm with your choice of toppings. Let leftover pancakes cool completely before storing in an airtight container in the refrigerator for 4-5 days or freeze for longer storage.

Notes

• For gluten-free pancakes, use certified gluten-free oats.
• If you don’t have a high-speed blender, blend the beet mixture separately and then combine it with the oat flour in a bowl to ensure thorough mixing.
• Adjust cooking heat as needed to prevent burning and ensure pancakes cook evenly.
• These pancakes can be topped with fresh fruits, nuts, yogurt, or maple syrup for extra flavor.
• Store leftovers properly to maintain freshness and reheat gently before serving.

Keywords: Beet pancakes, healthy breakfast, oat flour pancakes, gluten free pancakes, vegetarian pancakes, natural sweetener, beetroot recipe