Perfect Pink Beetroot Pancakes (for Babies and Toddlers)

These Perfect Pink Beetroot Pancakes are naturally sweetened with beets, bananas, and maple syrup. Easy to make, fluffy, and freezer-friendly, these nutritious pancakes are great for babies and toddlers!

Reasons to Love These Pink Pancakes

• These tasty pancakes are nutrient-rich and have a gorgeous pink color without artificial colors! Steamed or roasted beets give these pancakes a vivid color, a great way to expose your little ones to beets and have them fall in love with them!
• This pink pancake recipe is perfect for babies and toddlers who haven’t been exposed to sugar, as it is mildly sweet. For kids older than 2, add some extra maple syrup or drizzle white chocolate and dye-free sprinkles for a fun twist!

Ingredients

• Oats or Oat flour: You can use old-fashioned oats and make flour from them (see recipe instructions), or use oat flour directly. To make this recipe gluten-free, use certified gluten-free oat flour.
• All-purpose flour: I like combining oat flour with all-purpose flour to ensure the pancakes are fluffy and not too dense.
• Eggs: help bind the ingredients and add protein to the recipe.
• Beets: To add nutrition and the bright pink color. Roasted beets are the best color, but steamed or store-bought beets are also great!
• Baking Powder: To make perfectly soft and fluffy pancakes.
• Yogurt: Use plain Greek or regular yogurt. Depending on the consistency, you may have a denser batter, but both will work.
• Milk: I like using whole milk for babies and toddlers for the extra fat they need. Plant-based milk such as oat or almond milk will also work!
• Bananas: To add sweetness, the riper, the better.
• Maple Syrup: Used for added sweetness. You may skip it for younger babies if desired.
• Avocado oil: This is used to add fat and moisture to the batter.
• Coconut Oil: Used to grease the frying pan. You may also use melted coconut oil to replace the avocado oil in the batter.

Step by Step Instructions

• Combine old-fashioned oats in 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, all-purpose flour, and baking powder into a bowl and set aside.
• Combine the beets, eggs, yogurt, milk, bananas, maple syrup, and avocado oil in a blender. Blend until smooth.
• Pour the pink blender mixture into the flour bowl and whisk until combined.
• Heat a skillet over medium-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). Or use a plastic bottle to shape your desired shape; we love making heart shapes for Valentine’s Day.
• Cook until small bubbles form, and you can flip for 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 the best results. This is a great recipe to use leftover beets or cook them the day before you serve these pancakes, as it takes a long time to be ready.
• Ensure you cook the pancakes using medium-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 lose the bright pink color. Here is my favorite waffle maker!

Storage Instructions

• Let the beet pancakes cool entirely before storing leftovers. These can be stored in an air-tight container or Ziploc bag for 3 days in the fridge or for up to 3 months in the freezer.
• To reheat leftover pancakes, microwave them in 20-second increments or place them in the toaster to defrost.

Serving Suggestions and Substitutions

You can serve these pink pancakes as breakfast or as a snack. Here are some great ways to serve to baby, toddlers, and kids:

• Serve with fruit – cut-up berries, bananas, and cooked apples.
• Cut into strips and serve with natural nut butter. Drizzle some on the top of it, or 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
• Healthy Strawberry Banana Oatmeal for Babies
• Strawberry Oatmeal Cookies

If you made my Perfect Pink Beetroot Pancakes (for Babies and Toddlers) or any other recipe on the website, please:

• Leave me a comment and a star rating below; I would love to hear from you!
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