ThesePink Beet Pancakes are quick and easy to make and perfectly soft and fluffy. Plus, they have a hidden veggie and are great for picky eaters. Great for babies, toddlers, and kids!
Mix Flour: In a medium bowl, whisk together the flour, baking powder and cinnamon.
Blend Beet: in a blender or food processor, blend together the beet, yogurt and egg for 1-2 minutes or until the beet is completely smooth.
Combine: pour the beet mixture into the flour and gently mix until all ingredients are just combined.
Add Milk: add milk one tablespoon at a time until you have the right pancake consistency. The amount of milk you use will depend on which flour and yogurt you use.
Cook Pancakes: preheat a medium skillet over medium heat, spray with cooking spray or add a knob of butter. Once hot, pour 1 tablespoon of pancake batter onto the skillet a few times, don't overcrowd the pancakes. Cooke for 3-4 minutes or until the bottom of the pancakes are golden brown.
Flip and Repeat: Flip the pancakes and let them cook for another 2-3 minutes. Repeat with all of the pancake batter.
Serve: let cool slightly then serve with your choice of toppings or dip.
Notes
Age: great for 6 months and up for baby-led weaning. Toddlers and kids also love these pancakes. Yield: roughly 15 small pancakesStorage:These pancakes will stay good in the fridge for 4 days or in the freezer for 2 months.Notes on Flour: you can use all-purpose flour, white whole wheat flour, or a gluten-free one-for-one mix in this recipe. Notes on Beets: you can use roasted, steamed or store-bought cooked beets in this recipe. See full post for more information. Roasted beets provide the most vivid pink color. Notes on Yogurt: you can use any plain plant-based yogurt you prefer - cashew, almond, soy, etc.