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Pink Beet Pancakes Recipe

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3.9 from 52 reviews

These vibrant Pink Beet Pancakes are a delicious and nutritious twist on traditional pancakes, featuring pureed cooked beets for a natural pink hue and a subtle sweetness. Made with rolled oats ground into oat flour, Greek yogurt, and natural sweeteners like maple syrup and applesauce, these pancakes offer a wholesome breakfast option with added fiber and protein. Perfect for anyone looking to add some color and nutrients to their morning routine with an easy blender-based batter and skillet cooking method.

Ingredients

Dry Ingredients

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

Wet Ingredients

  • 2 large eggs
  • ½ cup plain Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 4 ounces cooked and peeled beets (roasted beets for stronger color)
  • 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 rolled oats, baking powder, and fine salt in a high-speed blender. Blend until the oats turn into a fine powder forming oat flour. Pour this flour mixture into a bowl and set aside.
  2. Prepare beet batter: In the now-empty blender, add cooked beets, eggs, neutral oil, Greek yogurt, vanilla extract, maple syrup, and applesauce. Blend until smooth and well combined.
  3. Combine oat flour and wet ingredients: Add the oat flour mixture back into the blender with the beet mixture. Blend again, stopping periodically to scrape down the sides for an even mix. The batter will be thick.
  4. Cook pancakes: Heat a pan or skillet over medium-low heat and add a small amount of oil to coat the surface. Once the oil is hot, spoon or scoop small portions of batter onto the pan.
  5. Flip when bubbly: Cook pancakes for 2-3 minutes until small bubbles form on the top and edges look set. Flip carefully and cook the other side for another 2-3 minutes until cooked through and lightly browned.
  6. Serve and store: Transfer cooked pancakes to a plate. Serve warm with your favorite toppings. Allow leftovers to cool completely before storing in an airtight container in the refrigerator for 4-5 days or freeze for longer storage.

Notes

  • Cook your beets ahead of time by roasting or boiling to save prep time in the morning.
  • Cooking beets reduces their earthy flavor and enhances natural sweetness.
  • If you don’t have a high-speed blender, blend wet ingredients separately then mix with oat flour to avoid overworking your blender.
  • Use neutral oil like canola or vegetable oil for a mild taste and good cooking performance.
  • Adjust beet quantity to taste if you prefer a milder beet flavor or color.

Find it online: https://flavorspath.com/pink-beet-pancakes-recipe/