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Pink Beet Pancakes Recipe

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4.3 from 9 reviews

These Pink Beet Pancakes are a vibrant and nutritious twist on traditional pancakes, packed with wholesome ingredients like rolled oats, beets, and Greek yogurt. Naturally sweetened with maple syrup and flavored with vanilla, these pancakes deliver a beautiful color and a deliciously moist texture, making them a perfect healthy breakfast or brunch option.

Ingredients

Dry Ingredients

  • 2 cups rolled oats, uncooked (use 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 teaspoons pure vanilla flavoring
  • 4 ounces cooked and peeled beets (roasted beets preferred 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. Prepare oat flour: Combine the rolled oats, baking powder, and fine salt in a high-speed blender. Blend until the oats become a fine powder to create oat flour. Pour this flour mixture into a separate bowl and set aside.
  2. Blend wet ingredients with beets: In the emptied blender, add the cooked beets, eggs, neutral oil, Greek yogurt, vanilla flavoring, maple syrup, and applesauce. Blend until the mixture is smooth and well combined.
  3. Combine wet and dry ingredients: Add the reserved oat flour mixture back into the blender with the wet beet mixture. Blend together thoroughly, stopping to scrape the sides as needed. The batter will be thick and vibrant pink.
  4. Heat the pan: Place a pan or skillet over medium-low heat and add a small amount of cooking oil, allowing it to heat evenly.
  5. Cook the pancakes: Using a spoon or cookie scoop, portion out small amounts of batter onto the hot pan. Cook until bubbles form on the tops and the edges look dry, about 2 to 3 minutes. Flip the pancakes carefully and cook the other side for another 2 to 3 minutes until fully cooked and golden around the edges.
  6. Serve and store: Transfer cooked pancakes to a plate and continue cooking the remaining batter. Serve warm with your choice of toppings. Let any leftovers cool completely before storing in an airtight container in the refrigerator for up to 4-5 days or freeze for longer storage.

Notes

  • Use certified gluten free oats if gluten sensitivity is a concern.
  • Roasted beets give a stronger pink color and richer flavor compared to boiled.
  • If you don’t have a high-speed blender, blend beet mixture separately and then mix with oat flour in a bowl for easier mixing.
  • Adjust the amount of beets depending on your color and flavor preference, especially if new to beets.
  • Store leftovers in an airtight container in the refrigerator up to 4-5 days or freeze for longer storage.

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