Pink Beet Pancakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare Pan: Heat a pan or skillet over medium-low heat and add a little cooking oil to coat the surface.
- 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.
- 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
Find it online: https://foodbylina.com/pink-beet-pancakes-recipe/
