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.
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.
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!
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
Kid Friendly Pink Beet Pancakes
- 2 cups old fashioned rolled oats
- 1 ½ teaspoon baking powder
- pinch of salt
- 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
- 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!