Introduction

Pink Beet Pancakes are a colorful and nutritious twist on classic pancakes, packed with the natural sweetness and vibrant hue of fresh beets. These fluffy pancakes are perfect for a wholesome breakfast that delights both the eyes and the palate.

Pink Beet Pancakes Recipe - Recipe Image

Ingredients

2 cups rolled oats (uncooked; use certified gluten-free oats 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 extra for cooking)

Instructions

Step 1: In a high-speed blender, combine the rolled oats, baking powder, and salt. Blend until the oats turn into a fine powder to create oat flour.
Step 2: Pour the oat flour mixture into a bowl and set aside.
Step 3: Rinse out the blender, then add 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 with the wet ingredients. Blend again, stopping to scrape down the sides as needed, until the batter is thoroughly mixed and thick. If you don’t have a high-speed blender, mix the blended beet mixture with the oat flour in a bowl to ensure even mixing.
Step 5: Heat a pan or skillet over medium-low heat and add a little oil to coat the surface. Once hot, spoon the batter into small pancakes using a spoon or cookie scoop.
Step 6: Cook each pancake until small bubbles form on the surface and the edges look dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes. Transfer cooked pancakes to a plate and repeat with remaining batter.
Step 7: Serve warm with your favorite toppings. Store any leftovers in an airtight container in the fridge for 4-5 days or freeze for longer storage.

Tips & Variations

For a sweeter pancake, replace the applesauce with mashed ripe banana or add a little extra maple syrup to the batter.
Use certified gluten-free oats if you need a gluten-free option.
If you don’t have a high-speed blender, blend the beets and wet ingredients first, then mix in the oat flour by hand for a smoother texture.
Add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 4-5 days. To reheat, warm them gently in a skillet over low heat or microwave until heated through. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag or container; reheat from frozen when ready.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or cooked beets instead of fresh?

Yes, you can use cooked or canned beets. Just be sure to drain them well and blend until smooth before adding to the batter.

Are these pancakes suitable for a vegan diet?

This recipe uses eggs and Greek yogurt, so it is not vegan. However, you can experiment with flax eggs and dairy-free yogurt to make a vegan version, though the texture and flavor may vary slightly.

Pink Beet Pancakes Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

Delightfully colorful and nutritious Pink Beet Pancakes made with rolled oats, fresh beets, and natural sweeteners. These fluffy pancakes are naturally gluten-free when using certified oats, packed with fiber and protein, and perfect for a healthy breakfast or brunch.

Author: Lena
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10 servings 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

2 cups rolled oats (uncooked, certified gluten free if necessary)
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 the oats, baking powder, and salt in a high-speed blender. Blend until oats become a fine powder, creating oat flour. Pour into a separate bowl and set aside.
Blend Wet Ingredients: In the empty blender, add the beets, eggs, oil, Greek yogurt, vanilla extract, maple syrup, and applesauce. Blend until the mixture is smooth and well combined.
Combine Batter: Add the oat flour mixture back into the blender with the wet beet mixture. Blend again, pausing to scrape the sides a few times to ensure thorough mixing. The batter will be thick. If not using a high-speed blender, alternatively mix the blended beet mixture and oat flour together manually in a bowl.
Prepare Pan: Heat a pan or skillet over medium-low heat. Add a small amount of cooking oil and heat until hot.
Cook Pancakes: Using a spoon or cookie scoop, portion batter into small pancakes in the pan. Cook until small bubbles form on top and edges look dry, about 2-3 minutes. Flip pancakes and cook the other side for another 2-3 minutes until golden and cooked through.
Serve and Store: Transfer cooked pancakes to a plate. Continue cooking remaining batter the same way. Serve warm with your favorite toppings. Let leftovers cool completely before storing in an airtight container in the refrigerator for 4-5 days or freeze for longer storage.

Notes

Use certified gluten-free oats if gluten sensitivity is a concern.
The batter is thick; blending in batches or mixing manually helps if your blender isn’t very powerful.
Cook on medium-low heat to prevent burning and ensure pancakes cook through.
Leftover pancakes can be reheated in a toaster or skillet.
Try toppings like fresh berries, yogurt, maple syrup, or nut butter.

Keywords: Pink Beet Pancakes, gluten free pancakes, healthy breakfast, beet recipes, oat flour pancakes, natural sweetener pancakes, low fat pancakes