Beet Pancakes (For Babies And Toddlers)

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!

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:

• 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.

PROCESS

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.

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!

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.

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.

You may also like:

• Oatmeal Banana Pancakes
• Spinach Banana Pancakes
• Cinnamon Apple Pancakes