Introduction

Pink Beet Pancakes offer a vibrant twist on traditional pancakes with their naturally sweet flavor and beautiful color. Made with wholesome ingredients like oats and beets, they’re a nutritious and delicious breakfast option perfect for the whole family.

Pink Beet Pancakes Recipe - Recipe Image

Ingredients

2 cups rolled oats (uncooked; use certified gluten-free oats if needed)
1 ½ teaspoons baking powder
¼ teaspoon fine salt
2 large eggs
½ cup plain Greek yogurt
2 teaspoons pure vanilla extract
4 ounces beets
½ cup unsweetened applesauce (or mashed ripe banana)
3 tablespoons maple syrup
2 tablespoons neutral oil (plus more for cooking)

Instructions

Step 1: Place the oats, baking powder, and salt in a high-speed blender. Blend until the oats become a fine powder.
Step 2: Pour the oat flour mixture into a bowl and set aside.
Step 3: In the empty blender, combine the beets, eggs, oil, yogurt, vanilla extract, maple syrup, and applesauce. Blend until smooth and well combined.
Step 4: Add the oat flour back into the blender with the wet mixture. Blend again, stopping a few times to scrape down the sides, until fully incorporated. The batter will be thick. Tip: If you don’t have a high-speed blender, blend the beet mixture separately, then mix it into the oat flour by hand to ensure even mixing.
Step 5: Heat a skillet over medium-low heat and add a little cooking oil. When hot, spoon or scoop small portions of batter onto the pan.
Step 6: Cook pancakes until small bubbles form on top and edges appear dry, about 2-3 minutes. Flip and cook another 2-3 minutes until golden and cooked through. Transfer cooked pancakes to a plate.
Step 7: Serve warm with your favorite toppings. Let leftovers cool completely before storing.

Tips & Variations

For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
Add a pinch of cinnamon or nutmeg for extra warmth and flavor.
Use mashed banana instead of applesauce to add natural sweetness and moisture.
Make mini pancakes for a fun bite-sized breakfast or snack.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 4-5 days. To freeze, layer pancakes between parchment paper in a freezer-safe bag or container and freeze for up to 2 months. Reheat gently in a toaster or warm skillet until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked beets instead of raw beets?

Yes, you can use cooked beets if you prefer. They should be peeled and roughly chopped before blending to ensure a smooth batter.

Will these pancakes be gluten-free?

They can be gluten-free if you use certified gluten-free rolled oats. Make sure to check the packaging to avoid any cross-contamination.

Pink Beet Pancakes Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

Delight in these vibrant Pink Beet Pancakes, a nutritious and visually stunning breakfast option. Made with wholesome rolled oats, fresh beets, and Greek yogurt, these pancakes combine natural sweetness with a rich pink hue. Perfect for a healthy start to the day, they are easy to prepare using a blender and cooked on the stovetop to a fluffy, tender finish.

Author: Elias
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10 small pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

2 cups rolled oats (uncooked, certified gluten free if necessary)
1 ½ teaspoons baking powder
¼ teaspoon fine salt

Wet Ingredients

2 large eggs
½ cup plain Greek yogurt
2 teaspoons pure vanilla extract
4 ounces fresh beets
½ cup unsweetened applesauce (or mashed ripe banana)
3 tablespoons maple syrup
2 tablespoons neutral oil (plus more for cooking)

Instructions

Prepare Oat Flour: Combine the rolled oats, baking powder, and salt in a high-speed blender. Blend until the oats have been ground to a fine flour-like powder. Pour the oat flour mixture into a bowl and set aside.
Blend Wet Ingredients: Rinse the blender pitcher. Add the fresh beets, eggs, neutral oil, Greek yogurt, vanilla extract, maple syrup, and applesauce into the blender. Blend until the mixture is smooth and uniform in color.
Combine and Mix Batter: Return the oat flour mixture to the blender with the wet beet mixture. Blend again, pausing periodically to scrape the sides to ensure thorough mixing. The batter will be thick and vibrant pink. For non-high-speed blenders, combine the wet beet mixture and oat flour in a separate bowl and mix manually.
Heat the Pan: Preheat a non-stick skillet or frying pan over medium-low heat. Add a small amount of neutral oil to coat the surface evenly.
Cook Pancakes: Scoop the batter using a spoon or cookie scoop onto the heated pan, forming small pancakes. Cook for 2-3 minutes until bubbles appear on the surface and edges are set, then flip carefully. Cook the other side for an additional 2-3 minutes until golden and cooked through.
Serve and Store: Place cooked pancakes on a plate. Repeat with remaining batter, adding more oil as needed. Serve warm with your favorite toppings, or allow to cool completely before storing in an airtight container in the refrigerator for up to 4-5 days or freezing for longer storage.

Notes

Use certified gluten free oats if you need a gluten free recipe.
If you do not have a high-speed blender, mix the blended beet mixture and oat flour in a bowl rather than blending all together.
Adjust cooking heat as needed to avoid burning pancakes while ensuring they cook through.
The batter is thick; thinning slightly with milk or water is optional but may affect texture.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

Keywords: beet pancakes, healthy pancakes, gluten free breakfast, oat flour pancakes, pink pancakes, veggie pancakes, breakfast recipe