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beet pancakes in a stack for toddler
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Beet Pancakes for Toddler

Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Author: Michele Olivier

Ingredients

  • 3/4 cup water
  • 1/2 cup Full Fat Greek yogurt
  • 1/4 cup beet puree, homemade or store-bought
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 cup pancake mix
  • 1/4 cup grated apple
  • 1 tbsp vegetable, coconut or olive oil

Instructions

  • In a medium bowl, combine water, yogurt, beet puree, and vanilla extract until well mixed. Add in the pancake mix, cinnamon and apple until just combined, do not over mix.
  • Heat griddle or skillet on medium/high heat adding oil when hot. Pour roughly 1/4 cup of batter onto pan, cooking until tiny bubbles appear in the middle of the pancake. Flip and cook for an additional 2-4 minutes or until golden brown.
  • Serve warm with fruit, syrup, agave nectar or yogurt.

Notes

Age: great for 1 year and up
Yield: roughly 12 4" pancakes
Storage: Will stay in good in fridge for 4 days for freezer for 2 months.
 
Adopted slightly from Deceptively Delicious by Jessica Seinfeld