Pink Beet Pancakes Recipe
Delightfully vibrant and naturally sweet Pink Beet Pancakes made with cooked beets blended into a fluffy batter, perfect for a nutritious and colorful breakfast or brunch. These pancakes are dairy-free, mildly sweet, and pairs wonderfully with maple syrup, melted white chocolate, or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup (120g) all-purpose flour
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- A pinch of salt
Wet Ingredients
- 1 small beet, cooked and peeled (size should fit in palm of hand)
- 1 cup (240 ml) almond milk or other non-dairy milk of choice
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
For Cooking
- Vegetable oil for greasing the pan (optional, if not using nonstick pan)
Serving Suggestions
- Melted white chocolate
- Maple syrup
- Mixed berries
- Sliced bananas
Instructions
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, sugar, baking powder, and a pinch of salt. Stir together to evenly distribute all the dry ingredients.
- Prepare Wet Ingredients: Place the cooked and peeled beet into a blender. Add the almond milk, lemon juice, and vanilla extract. Blend the mixture until completely smooth and vibrant pink in color.
- Combine Batter: Pour the blended wet beet mixture into the bowl with the dry ingredients. Gently fold together using a spatula just until combined. Do not overmix; the batter should be slightly lumpy. Let the batter rest for 5 minutes to allow it to become fluffy and bubbly.
- Cook Pancakes: Lightly grease a nonstick pan or griddle with vegetable oil or use a nonstick surface. Place the pan over low heat. Spoon about 3 tablespoons of batter for each pancake onto the pan. Cook the pancakes on the first side until bubbles start appearing on top and edges look set, then carefully flip and cook the other side until both sides are lightly golden brown.
- Serve: Serve the warm pancakes immediately with your choice of melted white chocolate, maple syrup, fresh mixed berries, and sliced bananas for a delicious and colorful breakfast treat.
Notes
- Ensure the beet is fully cooked and peeled before blending for a smooth texture and vibrant color.
- Resting the batter is important to achieve fluffy pancakes with good rise.
- Use low heat when cooking to avoid burning and to allow the pancakes to cook evenly through.
- You can substitute almond milk with any other plant-based or dairy milk per your preference.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend, adjusting baking powder as needed.
Keywords: Pink Beet Pancakes, Beetroot Pancakes, Vegan Pancakes, Colorful Breakfast, Healthy Pancakes, Plant-Based Pancakes
Find it online: https://frommamamaya.com/pink-beet-pancakes-recipe/
