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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.

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

  1. Make oat flour: Combine oats, baking powder, and salt in a high-speed blender. Blend until oats turn into a fine powder resembling flour.
  2. Set aside oat flour: Pour the oat flour mixture into a bowl and set aside for later use.
  3. 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.
  4. 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.
  5. Heat the pan: Preheat a skillet or pan over medium-low heat and lightly grease with cooking oil to prevent sticking.
  6. 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.
  7. 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

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