Perfect Fluffy Pink Beet Pancakes (Print Version)
# Ingredients:
→ Pancake Batter
01 -
1/2 cup flour (all-purpose, white whole wheat, or gluten-free one-for-one mix)
02 -
2 tsp baking powder
03 -
1/2 tsp cinnamon
04 -
1/2 cup plain yogurt (regular or plant-based)
05 -
1/2 medium or 1 small beet, cooked (roasted, steamed, or store-bought)
06 -
1 large egg
07 -
2-4 tbsp milk of choice (regular, almond, oat, etc.)
→ For Cooking
08 -
Cooking spray or butter for pan
# Instructions:
01 -
In a medium bowl, whisk together the flour, baking powder and cinnamon.
02 -
In a blender or food processor, blend together the beet, yogurt and egg for 1-2 minutes or until the beet is completely smooth.
03 -
Pour the beet mixture into the flour mixture and gently mix until all ingredients are just combined.
04 -
Add milk one tablespoon at a time until you have the right pancake consistency. The amount of milk you use will depend on which flour and yogurt you use.
05 -
Preheat a medium skillet over medium heat, spray with cooking spray or add a knob of butter. Once hot, pour 1 tablespoon of pancake batter onto the skillet a few times, don't overcrowd the pancakes. Cook for 3-4 minutes or until the bottom of the pancakes are golden brown.
06 -
Flip the pancakes and let them cook for another 2-3 minutes. Repeat with all of the pancake batter.
07 -
Let cool slightly then serve with your choice of toppings or dip.
# Notes:
01 -
These Pink Beet Pancakes are quick and easy to make and perfectly soft and fluffy. Plus, they have a hidden veggie and are great for picky eaters. Perfect for babies, toddlers, and kids!
02 -
Age recommendation: Great for 6 months and up for baby-led weaning. Toddlers and kids also love these pancakes.
03 -
Storage: Store in an air-tight container in the fridge for 3-4 days or freeze for up to two months. To reheat, gently heat in the microwave or toaster.
04 -
For the brightest pink color, use roasted beets. To roast: trim greens from beets and wrap in aluminum foil. Place in a preheated 425°F oven for 45 minutes or until tender. Let cool and then peel.