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Pink Beet Pancakes

Wholesome Pink Beet Pancakes That Kids Will Love

These Pink Beet Pancakes are a delightful, nutritious breakfast option that kids will love.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Healthy
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Oats ground oats can be used for smoother texture
  • 1 medium Banana acts as a natural sweetener
  • 2 large Eggs can be replaced with a flax egg for vegan option
  • 0.5 medium Beet cooked beets can be used instead of raw
  • 2 tablespoons Water can be substituted with milk for added creaminess

Equipment

  • blender
  • Non-stick skillet
  • Steamer basket

Method
 

Step-by-Step Instructions for Pink Beet Pancakes
  1. Prepare Beet: Peel and quarter a medium-sized beet, then steam for about 15-20 minutes until tender.
  2. Blend Ingredients: In a blender, combine the steamed beet, oats, banana, eggs, and water, and blend until smooth.
  3. Adjust Consistency: If the batter is too thick, add more water until pourable; if too runny, mix in additional oats.
  4. Heat Pan: Preheat a non-stick skillet over medium heat and coat with coconut oil.
  5. Cook Pancakes: Pour 2 tablespoons of batter for each pancake, cooking for about 3-4 minutes until bubbles form, then flip and cook for another 1-2 minutes.
  6. Serve: Stack the pancakes and top with fresh fruit, yogurt, or nut butter.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 35mgSodium: 200mgPotassium: 250mgFiber: 4gSugar: 2gVitamin A: 50IUVitamin C: 3mgCalcium: 30mgIron: 0.5mg

Notes

These pancakes can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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