Introduction

Pink Beet Pancakes are a vibrant and nutritious twist on your classic breakfast favorite. Made with wholesome oats and fresh beets, these pancakes offer a lovely color and subtle sweetness that both kids and adults will enjoy.

Pink Beet Pancakes Recipe - Recipe Image

Ingredients

2 cups rolled oats (uncooked, certified gluten free if needed)
1 ½ teaspoons baking powder
¼ teaspoon fine salt
2 large eggs
½ cup plain Greek yogurt
2 teaspoons pure vanilla extract
4 ounces beets
½ cup unsweetened applesauce (or mashed ripe banana)
3 tablespoons maple syrup
2 tablespoons neutral oil (plus more for cooking)

Instructions

Step 1: Combine the oats, baking powder, and salt in a high-speed blender. Blend until the oats become a fine powder.
Step 2: Pour the oat flour mixture into a bowl and set aside.
Step 3: In the now empty blender, combine the beets, eggs, oil, Greek yogurt, vanilla extract, maple syrup, and applesauce. Blend until smooth and well combined.
Step 4: Add the oat flour mixture back into the blender and blend again. Stop a few times to scrape down the sides ensuring everything is thoroughly mixed. The batter will be thick. Tip: If your blender isn’t high-speed, pour the beet mixture into the bowl with the oat flour and mix by hand to avoid overworking your blender.
Step 5: Heat a pan or skillet over medium-low heat and add a little cooking oil. Once hot, spoon or scoop small portions of the batter onto the pan to form pancakes.
Step 6: Cook pancakes for 2-3 minutes until small bubbles appear on top and edges look dry. Flip and cook the other side for another 2-3 minutes.
Step 7: Transfer cooked pancakes to a plate and repeat with remaining batter.
Step 8: Serve warm with your preferred toppings and enjoy!

Tips & Variations

Swap the applesauce for mashed banana if you prefer a slightly sweeter and fruitier flavor.
Use certified gluten-free oats if you need to keep this recipe gluten free.
For extra protein, add a tablespoon of chia seeds or ground flaxseed to the batter.
Top with fresh berries, nuts, or a dollop of yogurt for added texture and taste.

Storage

Allow the pancakes to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze them and reheat in a toaster or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked beets instead of raw in this recipe?

Yes, cooked beets work well. Just chop them roughly and blend as directed. This may give a smoother texture but the flavor will still be delicious.

What oil is best for cooking these pancakes?

Neutral oils like vegetable, canola, or light olive oil are ideal because they won’t overpower the delicate beet flavor. Avoid strong-flavored oils to keep the pancakes balanced.

Pink Beet Pancakes Recipe

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★★★★★

4.8 from 66 reviews

Delightfully vibrant and nutritious Pink Beet Pancakes made with wholesome rolled oats, fresh beets, and Greek yogurt. These colorful pancakes are naturally sweetened with maple syrup and applesauce, providing a perfect breakfast option that’s both gluten-free (with certified oats) and packed with protein and fiber. Enjoy them warm with your favorite toppings for a healthy start to your day.

Author: Ella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10 small pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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 ounces 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 oats, baking powder, and salt in a high-speed blender. Blend until oats turn into a fine powder resembling flour.
Set aside oat flour: Pour the oat flour mixture into a bowl and set aside for later use.
Blend wet ingredients: In the empty blender, add beets, eggs, neutral oil, Greek yogurt, vanilla extract, maple syrup, and applesauce. Blend until the mixture is smooth and fully combined.
Combine oat flour and wet mixture: Add the oat flour back into the blender with the wet ingredients. Blend again, pausing to scrape down the sides occasionally, until a thick batter forms. If not using a high-speed blender, you can mix the blended beet mixture and oat flour in a bowl instead to achieve a well-mixed batter.
Heat the pan: Preheat a skillet or pan over medium-low heat and lightly grease with cooking oil to prevent sticking.
Cook pancakes: Using a spoon or cookie scoop, portion the batter into small pancakes on the hot pan. Cook each side for about 2-3 minutes until bubbles form on top and edges look dry, then flip and cook the other side until golden and cooked through.
Serve and store: Transfer cooked pancakes to a plate and continue cooking the remainder of the batter. Enjoy them warm with your preferred 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

Ensure oats are certified gluten free if you require a gluten-free diet.
If you don’t have a high-speed blender, blend wet ingredients first and then mix oat flour in a bowl for easier combining.
You can substitute mashed ripe banana for applesauce for a different flavor and texture.
Use neutral oil like vegetable or canola oil for cooking to maintain pancake flavor.
Store leftovers in airtight containers refrigerated up to 5 days or frozen for longer shelf life.
Adjust cooking heat if pancakes brown too quickly or take too long to cook through.

Keywords: beet pancakes, gluten free pancakes, healthy breakfast, oat flour pancakes, pink pancakes, vegetable pancakes, Greek yogurt pancakes, natural sweetener, maple syrup pancakes