Get the recipe: Perfect Fluffy Pink Beet Pancakes (made with yogurt!)
These Pink 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!
Ingredients
- 1/2 cup flour, see notes
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup plain yogurt see notes
- 1/2 medium or 1 small beet, cooked (see notes)
- 1 large egg
- 2-4 tbsp milk of choice, regular, almond, oat, etc.
- cooking spray
Instructions
- 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 pancakes
Storage: These pancakes are great for make-ahead meals. Because we are not using any salt or preservatives in these pancakes, they tend to store in an air-tight container in the fridge for 3-4 days. They do, however, freeze well and will last up to two months in the freezer. To reheat, gently heat in the microwave or toaster.
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.
Types of Beets You can Use
- Store-Bought: a great option if you are short on time. I keep a package of store-bought beets in my freezer and defrost one if I want to make this recipe on a whim. You can find pre-cooked beets in the produce section of most grocery stores.
- Steamed: to steam beets, cut off greens and then place them whole into a steamer basket in a medium saucepan over boiling water, cover and cook for 30-40 minutes until fork-tender. Let cool and then peel.
- Roasted (brightest pink): trim greens from beets and wrap in a piece of aluminum foil. Place in a preheated 425-degree oven for 45 minutes or until they are tender when pricked with a fork. Let cool and then peel. Using roasted beets will produce the brightest pink color in the pancakes.
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- Cut into long strips with a spread of peanut butter or other nut butter on top.
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- Spread cream cheese on one pancake and then top with a second pancake and cut or ripped into chunks.
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- Cut into strips or chunks and served with a side of your favorite baby food puree, yogurt, or applesauce to use as a dip.
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- Served in chunks with mashed avocado on top.
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- Cut in half and served for baby-led weaning.
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- Serve with a side of your favorite fruit; anything goes – chunks of banana, cut-up berries, slices of cooked apples, etc.
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- Cut into chunks and served with maple syrup on the side.
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- Drizzled with honey and sprinkle of hemp seeds (for toddlers 1+ years).
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- Served in a stack with a little whipped cream and sprinkles (great for a festive kid-friendly breakfast).
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