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Pink Beet Pancakes Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare Pan: Heat a pan or skillet over medium-low heat. Add a small amount of cooking oil and heat until hot.
  5. 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.
  6. 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

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