Name: Pink Beet Pancakes
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Cuisine: Healthy
Ingredients: 1 cup (120g) all-purpose flour; 2 Tablespoons sugar; 1 Tablespoon baking powder; A pinch of salt; 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

Pink Beet Pancakes

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Author: Delphine Fortin
Prep Time: 5 mins
Cook Time: 2 mins
Total Time: 7 minutes
Yield: 10 pancakes 1x
Category: Breakfast
Cuisine: Healthy
Diet: Vegan

Pink beet pancakes are fluffy, vibrant in color, and make a delicious and super fun breakfast. Quickly mixed up in a blender, they’re loaded with healthy beets and vegan.

Ingredients

Scale

1 cup (120g) all-purpose flour
2 Tablespoons sugar
1 Tablespoon baking powder
A pinch of salt
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

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Instructions

Combine all the dry ingredients in a medium bowl (flour, sugar, baking powder, salt).
Add the cooked (and peeled!) beet to a blender, then pour in the milk, lemon juice and vanilla extract. Blend until smooth.
Pour the wet ingredients to the flour mixture, and gently combine with a spatula (do not overmix). Let the batter rest for about 5 minutes. It should become fluffy with some bubbles on top.
If needed, lightly grease a pan with vegetable oil** or use a nonstick pan or a griddle to pour batter directly. Place the pan over low heat and spoon about 3 Tablespoons of the batter for each pancake. Cook on one side until top begins to bubble, then flip on the other side and cook until slightly golden.
Serve warm, with melted white chocolate, maple syrup and/or mixed berries and sliced bananas.***

Notes

* Use a very small beet (approx. 1.8 oz/150g when cooked). Size should fit in the palm of your hand. You can either boil the beet until tender or wrap it in foil and roast in the oven for 30-45 minutes at 350°F (180°C). Once beet is cooked, let cool slightly and peel it.

* Canola oil works fine for cooking, but I recommend coconut oil if possible. It will bring a nice and delicate coconut flavor to your pancakes.

*** You can also make these beet pancakes in a savory version. Simply skip sugar and vanilla in the recipe, and serve with savory toppings, such as sliced avocado, sour cream and sprouts!