I love a good pancake recipe, and I’ve gotten into making even more pancakes now that I have a toddler. I like to make her pancakes that have a fruit or vegetable in them for extra nutrition. These beet pancakes fit the bill! They’re soft, have a subtle sweetness and are so fun to eat! They’re full of protein, fiber and antioxidants. They’re also incredibly vibrant and fun to make. My toddler and I love them with peanut butter or yogurt. I like to make these for Valentine’s Day and make the pancakes into hearts. So fun! I hope you love these pancakes as much as my toddler and I do.
Benefits of Beets
Beets contain high amounts of potassium, fiber, folate, antioxidants and vitamin C. Beets give you energy, keep your gut healthy and support your immune system. Such a great vegetable to include in a healthy diet.
Ingredients
You will need a Beet, Whole Fat Greek Yogurt – whole fat gives the pancakes the best flavor and texture, an Egg, All Purpose Flour – you can use whole wheat flour if you prefer, Baking Powder and Cinnamon.
For Littles
As I said above, making pancakes for Willow that include a vegetable or fruit is one of my favorite things to make for her. She loves pancakes and will eat these beet pancakes on their own! Sometimes I will serve them with peanut butter or yogurt. This recipe is healthy but scrumptious for our growing little ones. They’re also incredibly easy to eat. You can serve these to your littles 7 months +!
I love to use cookie cutters to make fun shapes of the pancakes. Because these pancakes are pink, I like to use a heart shape cutter for Valentine’s Day! Willow thinks they are so cute. Such a fun thing to do for the kiddos.
How To
Cook your beets. Combine your beets, yogurt, egg, flour, baking powder and cinnamon in a blender and blend until smooth.
Cook your pancakes on a buttered skillet, 2 minutes per side until done.
Serve!
Beet Pancakes
Course: Breakfast, For Toddlers, Healthy, Holiday, Recipes, Valentine’s Day, Winter10
minutes10
minutesIngredients
1 beet cooked * see notes
1/2 cup whole fat yogurt
1 egg
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
Directions
- Combine cooked beets, yogurt, egg, flour, baking powder and cinnamon in a blender. Blend until smooth.
- Let the batter sit for 5-10 minutes.
- While the batter is sitting, melt the butter in a large skillet over medium heat.
- When the pan is warm, take spoonfuls of the batter and spoon it into the pan. Let cook for 2 minutes on each side. You can make anywhere from 8- 20 pancakes depending on the size!
- If you are using a cookie cutter to create shapes, make sure you are using a cast iron skillet for that. You can pour the batter into the cookie cutter and let cook for 2 minutes, then take the cutter off and flip the pancake to cook on the other side.
- You can serve with peanut butter, yogurt or syrup. You can store these in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Enjoy!:)
Notes
- * I boil my beets to cook them. I chop the beets up in small pieces and throw them in boiling water. They will take anywhere from 25-30 minutes. You will know they are done when you prick them with a fork. I usually do this a day ahead so they’re ready to throw in the blender when I’m want to make the pancakes! You can also roast them if your prefer! You can roast them at 425 for 45 to 60 minutes.
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