Name: Kid Friendly Pink Beet Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups old fashioned rolled oats; 1 1/2 teaspoon baking powder; pinch of salt; 2 eggs; 1/2 cup plain traditional yogurt (unsweetened); 2 beets, roasted (about 1/2 cup chopped); 1/2 cup mashed banana (2 small bananas); 3 tablespoons pure maple syrup; 2 tablespoons avocado oil; 1/2 teaspoon vanilla extract

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These Kid Friendly Pink Beet Pancakes are easy to make, loved by babies and adults, and are vibrantly hued! You won't find a prettier breakfast.

a stack of kid friendly pink beet pancakes

I'm not going to lie, these started out as a way to add more veggies into Madeline's diet.

That backfired as I am obsessed with them and being a true 2 year old, she likes them 30% of the time. She likes to keep me on my toes like that. These easy beet pancakes have surpassed my expectations and now I always have a stash of them in the freezer.

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Tips for success -
Substitution Options -
How to store -
I'm in! What should I make next?
Recipe

stack of beet pancakes topped with raspberries.

Tips for success -

Don't skip the long roast of the beets. You want them nice and tender before it gets blended with the other ingredients.
To keep the bright pink color, keep your fire on medium and flip just once the edges set. You don't want a golden color for these pancakes!
Blend dry ingredients and the wet ingredients SEPARATELY, then combine. It makes a difference, I promise.
Make sure your baking powder is no older than 6 months old!

dry and wet ingredients for beet pancakes.

blended wet ingredients for beet pancakes.

Substitution Options -

I've tried with dairy free yogurt alternative and it works. I prefer the greek yogurt, but if necessary it works!
You may NOT substitute for quick oats here. Must use old fashioned.
Swap the avocado for olive oil or vegetable oil.

How to store -

Store in an airtight container in the fridge for 5-6 days. You can also freeze these for up to 2 months. Defrost in the fridge overnight and reheat as usual.

I'm in! What should I make next?

Roasted Breakfast Potatoes would round out this meal!
If you're looking for another sweet breakfast item - Bisquick Banana Bread has my heart.
And now for a travel breakfast - Cheerio Peanut Butter Breakfast Bars

Recipe

Print Recipe

Kid Friendly Pink Beet Pancakes

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast

Servings: 10 small pancakes

Ingredients

Dry Ingredients

2 cups old fashioned rolled oats
1 ½ teaspoon baking powder
pinch of salt

Wet Ingredients

2 eggs
½ cup plain traditional yogurt (unsweetened)
2 beets, roasted (about ½ cup chopped)
½ cup mashed banana (2 small bananas)
3 tablespoons pure maple syrup
2 tablespoons avocado oil
½ teaspoon vanilla extract

Instructions

Combine dry ingredients in a food processor and blend until oats are fine, about 30 seconds.
Remove dry mixture from the food processor and set aside. Add all of the wet ingredients to the food processor and blend until fully incorporated, about 30 seconds to a minute depending on your food processor.
Combine to two in a large mixing bowl until fully incorporated.
Heat a large nonstick skillet to medium heat. Once hot, spray with nonstick spray or coat with butter.
Spoon ¼ cup of mixture into the skillet and let cook for 2 minutes and then flip for another 2-3 minutes until set. Try not to let the pancake brown as to keep the bright pink color! I normally cook 3-4 pancakes at a time.
Repeat until all pancakes have been prepared. Top with whatever your heart desires - syrup, powdered sugar, fruit, peanut butter... it's all great with these magical pancakes!