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Beet Pancakes

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Breakfast, For Toddlers, Healthy, Holiday, Recipes, Valentine’s Day, Winter

Ingredients
  

  • 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

Instructions
 

  • 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.