Pink Beet Pancakes

These Pink Beet Pancakes are naturally sweetened with beets and bananas. Easy to make, fluffy and freezer-friendly; these nutritious pancakes are great for babies, toddlers, and kids!

Served on Ecorascals Dino Bamboo Plate.

Reasons to Love these Pink Pancakes

• These tasty pancakes are nutrient rich and have a gorgeous pink color! Steamed or roasted beets give these pancakes the vivid color, a great way to expose your little ones to beets and have them fall in love with it!
• This pink pancake recipe is perfect “as is” for babies and toddlers who haven’t been exposed to sugar. For kids older than 2 years old, you can make the exact same recipe, set aside some of the batter and add some maple syrup or simply add it as a dip after the pancakes are done (see serving suggestions and substitutions).

Ingredients

• Oats: You can use old fashioned oats and make flour from it (see recipe instructions), or use oat flour directly. To make this recipe gluten free, use certified gluten free oat flour.
• Eggs: help bind the ingredients and add protein to the recipe.
• Beets: To add nutrition and the bright pink color. Roasted beets give the best color, but steamed or store-bought beets are also great to use!
• Baking Powder: To make perfectly soft and fluffy pancakes.
• Yogurt: Use plain Greek or regular yogurt. Depending on the consistency you may end up with a denser batter, but both will work.
• Bananas: To add sweetness, the riper the better.
• Coconut Oil: I use some in the batter to add softness and some will be used to grease the frying pan.
• Cinnamon: adds flavor and sweetness. Not optional!

Step by Step Instructions

• Combine old fashioned oats to a high-speed blender. Blend until the oats become oat flour. A powerful blender or a food processor will work. Skip this step if using oat flour directly (see recipe ingredients for adjusted quantities).
• Pour the oat flour into a bowl and set aside.
• In a blender, combine the beets, eggs, yogurt, bananas, coconut oil, and cinnamon. Blend until smooth.
• Add the oat flour to the blender and blend until combined. If needed scrape down the sides.
• Add the baking powder and pulse a few times to blend it in without overmixing.
• Heat a skillet over low heat. Add a bit of coconut oil to the pan and when it is hot, pour the batter into small pancakes (I used 1/3 cup for each pancake).
• Cook until small bubbles form and you are able to flip, about 2 minutes. Flip and cook the other size for the same amount of time. Set aside cooked pancakes and continue the process until the batter is finished.

Cooking Tips

• Cook and peel your beets first: This recipe will not work with raw beets. You need to steam or roast them for best results. This is a great recipe to use leftover beets or simply cook them the day before you plan to serve these pancakes as it takes a long time for the beets to be ready.
• Make sure that you cook the pancakes using low heat or they will burn on the outside and look brownish rather than pink. This will ensure that they are fully cooked in the middle.
• This recipe can also be used to make waffles. Make sure to grease the waffle maker and pour about 1/4 cup of batter at a setting of 3 or 4 (medium/high). Avoid using the highest setting as the waffles will turn brown and loose the bright pink color. Here is my favorite waffle maker!

Storage Instructions

• Let the beet pancakes cool completely before storing leftovers. These can be stored in an air tight container or Ziploc bag for 3 days at the fridge or for up to 3 months in the freezer.
• To reheat, microwave for increments of 15s or place them in the toasted to defrost.

Serving Suggestions and Substitutions

You can serve these pink pancakes as breakfast or snack. For babies under 2 years of age, you should not add any extra source of sugar, these are perfectly sweet using only beets and bananas for this age. Here are some great ways to serve to baby, toddler and kids:

• Serve with fruit – cut up berries, bananas, cooked apples.
• Cut into strips and serve with natural nut butter: Drizzle some on the top of serve as a dip! Peanut and almond butter are our favorites. If you need a nut-free option, you can serve sunflower seed butter (unsweetened).
• Yogurt with maple syrup as a dip (for kids > 2 years old) : This adds extra protein to the meal. I suggest that you serve a full fat plain yogurt and add a little bit of syrup or honey.
• Cut in half and served for baby-led weaning (6+ months).
• Cut into small squares to practice pincer grasp (9+ months).

Frequently Asked Questions

Other Recipes With Beets You May Like

• Healthy Beet Muffins for Babies

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