Beet Pancakes (For Babies And Toddlers)

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Beets contain vitamins and minerals that are so great for a baby’s development! These beet pancakes have a bright red color and subtle taste that your little ones are sure to love!

Beet banana pancakes topped with crushed blackberries
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People usually have a love/hate relationship with beets because of their distinct earthy flavor, but they are so nutritious! They can also be messy, but these beet pancakes are a less messy way of serving them since they are incorporated into the batter. The subtle sweetness of the beets pairs well with the natural sweetness of banana for this bright pink breakfast treat!

What You’ll Need

Here is what you’ll need to make these beet pancakes:

Ingredients to make beet banana pancakes. See recipe card for detailed ingredient quantities.
  • Banana: The main source of sweetness for these beet pancakes. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the pancakes!
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these pancakes gluten-free.
  • Egg: Used as a binder to help hold the pancakes together.
  • Cinnamon: Provides an extra warm spice and subtle sweetness.
  • Beets: Rich is vitamins and minerals that are great for baby’s development. Beets give these pancakes that bright pink color!
  • Baking Powder: Used to allow the pancakes to rise and be more fluffy.
  • Butter/Oil: To grease the pan.

Step By Step Instructions

  1. Blend all of the ingredients together until smooth. 
  2. Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
  3. Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.
Steps to make beet banana pancakes. See recipe card for detailed step by step process instructions.

Ingredient Substitutions

  • Egg: You may replace the eggs with flax eggs. To make one flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
  • Oats: You may replace the oats with all-purpose flour or whole wheat flour. I used old-fashioned rolled oats in this recipe, but you may also use quick oats.
  • Baking powder: Baking powder is an optional ingredient and is not needed, but helps to obtain a fluffier pancake.
Beet banana pancakes topped with crushed blackberries

Storage Instructions

Let the pancakes completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between them for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

Beet banana pancakes topped with crushed blackberries and sliced strawberries

Recipe Notes

  • Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat and make sure that your pan is pre-heated before adding the batter.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • Use a very light layer of oil when greasing the pan, wiping away any excess.

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Beet banana pancakes topped with crushed blackberries
5 from 4 votes

Beet Pancakes

Beets contain vitamins and minerals that are so great for a baby’s development! These beet banana pancakes have a bright red color and subtle taste that your little ones are sure to love!
Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 10 mini pancakes

Ingredients 

  • 1 medium ripe banana
  • ½ cup old fashioned rolled oats
  • ¼ cup shredded pre-cooked beet
  • 1 egg
  • ¼ tsp ground cinnamon
  • ½ tsp baking powder
  • butter/oil, to grease pan
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Instructions 

  • Preheat a frying pan on low heat and add in a little butter/oil.
  • Blend all of the ingredients together until smooth.
  • Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
  • Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.

Notes

  • Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat but make sure that your pan is pre-heated before adding the batter.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • Use a very light layer of oil when greasing the pan, wiping away any excess.

Nutrition

Calories: 33.84kcal, Carbohydrates: 5.89g, Protein: 1.27g, Fat: 0.73g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.19g, Monounsaturated Fat: 0.25g, Trans Fat: 0.01g, Cholesterol: 16.37mg, Sodium: 30.47mg, Potassium: 74.28mg, Fiber: 0.84g, Sugar: 1.73g, Vitamin A: 32.58IU, Vitamin C: 1.2mg, Calcium: 17.96mg, Iron: 0.33mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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6 Comments

  1. Erin says:

    Could this recipe be used for waffles too?

    1. Lily Payen says:

      Hi Erin! The mixture may be a little moist for a waffle, you may want to blend in a little extra oats if doing so. I hope it works out if you try them out!

  2. Aisha says:

    Hello. Is the beets boiled/cooked? Or just raw?

    1. Lily Payen says:

      Hi Aisha, the beets are cooked, I usually purchase pre-cooked beets😊

  3. Julie says:

    5 stars
    My toddler loves these and I love how easy they are to have on hand for a quick, healthy breakfast.

    1. Lily Payen says:

      I’m so happy to hear that your little one enjoys these pancakes!😊