Love at first bite! 💖 These Pink Beet Pancakes are naturally sweetened with beets and bananas. Easy to make, fluffy, and freezer-friendly. The perfect healthy valentines day recipe for your little human! 🥞
Ingredients:
- Oats or Oat flour: You can use old-fashioned oats and make flour from them (see recipe instructions), or use oat flour directly. To make this recipe gluten-free, use certified gluten-free oat flour.
- All-purpose flour: I like combining oat flour with all-purpose flour to ensure the pancakes are fluffy and not too dense.
- Eggs: help bind the ingredients and add protein to the recipe.
- Beets: To add nutrition and the bright pink color. Roasted beets are the best color, but steamed or store-bought beets are also great!
- Baking Powder: To make perfectly soft and fluffy pancakes.
- Yogurt: Use plain Greek or regular yogurt. You may have a denser batter, depending on the consistency, but both will work.
- Milk: I like using whole milk for babies and toddlers for the extra fat they need.
- Bananas: To add sweetness, the riper, the better.
- Maple Syrup: Used for added sweetness. You may skip it for younger babies if desired.
- Avocado oil: This is used to add fat and moisture to the batter.
- Coconut Oil: Used to grease the frying pan. You may also use melted coconut oil to replace the avocado oil in the batter.
Instructions:
- Combine old-fashioned oats in a high-speed blender. Blend until the oats become oat flour. A powerful blender or a food processor will work. Skip this step if using oat flour directly (see recipe ingredients for adjusted quantities).
- Pour the oat flour into a bowl and set aside.
- Combine the beets, eggs, yogurt, milk, bananas, maple syrup, and avocado oil in a blender. Blend until smooth.
- Add the oat flour (or blended oats), all-purpose flour, and baking powder in a medium mixing bowl. Whisk until combined.
- Pour the pink blender mixture into the flour bowl and whisk until combined.
- Heat a skillet over low heat. Add a bit of coconut oil to the pan, and when it is hot, pour the batter into small pancakes (I used 1/3 cup for each pancake). Or use a plastic bottle to shape your desired shape; we love making heart shapes for Valentine’s Day.
- Cook until small bubbles form, and you can flip for about 2 minutes. Flip and cook the other size for the same amount of time. Set aside cooked pancakes and continue the process until the batter is finished.
Cooking Tips:
- Cook and peel your beets first: This recipe will not work with raw beets. You need to steam or roast them for the best results. This is a great recipe to use leftover beets or cook them the day before you serve these pancakes, as it takes a long time to be ready.
- Ensure you cook the pancakes using low heat, or they will burn on the outside and look brownish rather than pink. This will ensure that they are fully cooked in the middle.
- This recipe can also be used to make waffles. Make sure to grease the waffle maker and pour about 1/4 cup of batter at a setting of 3 or 4 (medium/high). Avoid using the highest setting, as the waffles will turn brown and lose the bright pink color.
Recipe c/o: @goldenbearmama https://goldenbearmama.com/
