Fluffy Pink Beet Pancakes (Print Version)
# Ingredients:
→ Pancake Batter
01 -
1/2 medium or 1 small cooked beet (store-bought, steamed, or roasted)
02 -
2 tsp baking powder
03 -
1 large egg
04 -
1/2 cup plain yogurt (plant-based or regular)
05 -
1/2 cup all-purpose flour, white whole wheat, or gluten-free 1:1 blend
06 -
2-4 tbsp any milk you like (almond, oat, regular, etc.)
07 -
1/2 tsp cinnamon powder
→ For Cooking
08 -
Butter for greasing the pan or a quick spray of oil
# Instructions:
01 -
Grab a medium-sized bowl and toss in the flour, cinnamon, and baking powder. Whisk everything together so it’s evenly combined.
02 -
Blend the beet, egg, and yogurt in a blender or food processor for about 1-2 minutes. Keep going until it’s totally smooth.
03 -
Take the wet mix and pour it into the bowl with the dry ingredients. Stir gently until it all comes together—don’t overdo it.
04 -
If your batter feels too thick, add a tablespoon of milk at a time until you get a pancake-ready consistency. The amount might vary depending on the type of yogurt and flour you used.
05 -
Heat up a skillet over medium heat. Grease it with some butter or a spray of oil. Once it’s hot, scoop about a tablespoon of batter onto the surface. Don’t crowd the skillet; leave space around each one.
06 -
Cook for 3-4 minutes or until the bottoms turn golden brown. Flip each pancake and cook for another 2-3 minutes. Repeat until all the batter is used up.
07 -
Let the pancakes cool just a bit. Then, serve them with any toppings or spreads you like.
# Notes:
01 -
Soft, fluffy, and full of hidden veggies, these pancakes are a breeze to whip up. With that bright pink color, they’re awesome for kids, toddlers, and even picky eaters. Perfect for families!
02 -
Age tip: Safe for baby-led weaning from 6 months on. Toddlers and bigger kids love them, too.
03 -
Keeping them fresh: Pop them in the fridge inside an airtight container for 3-4 days, or freeze for up to 2 months. Reheat gently in the microwave or toaster when you’re ready to eat!
04 -
Want super bright pancakes? Use roasted beets. To roast: Cut off the greens, wrap the beet in foil, and bake it for 45 minutes in an oven preheated to 425°F. Once it’s tender and cool, peel it.