Beet Pancakes
These beet pancakes are soft, fluffy, and naturally sweetened with ripe banana. Made with cooked beets, rolled oats, and a few simple ingredients, they have a beautiful pink color and come together right in the blender for an easy breakfast or snack!
Servings: 12 mini pancakes
Ingredients
- 1 medium ripe banana
- ½ cup old fashioned rolled oats
- ¼ cup pre-cooked beets, chopped
- 1 egg
- ½ tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ⅛ tsp salt
Instructions
- Add the banana, egg, and cooked beet to a high-powered blender, placing them closest to the blades. Then add the rolled oats, baking powder, cinnamon, vanilla extract, and salt.
- Blend until the batter is completely smooth, stopping to scrape down the sides of the blender as needed.
- Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- Scoop about 1 ½ tablespoons of batter onto the heated skillet for each pancake.
- Cook for about 2 to 3 minutes, or until the edges look set and the pancakes release easily from the pan.
- Flip the pancakes and cook for another 1 to 2 minutes, or until lightly golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Notes
- Use a very ripe banana. Since these pancakes don't contain any added sweetener, a ripe or overripe banana with plenty of brown spots will give you the best natural sweetness. Feel free to add a little maple syrup to the batter if you prefer slightly sweeter pancakes.
- Use pre-cooked beets so that they will blend smoothly into the pancake batter.
- Don't add extra liquid right away. The banana, egg, and cooked beet should provide enough moisture for the batter. If your blender is struggling, stop and scrape down the sides before adding any additional liquid.
- Cook over medium-low heat. The banana can cause the pancakes to brown quickly. Lower heat allows the centers to cook through without the outsides becoming too dark.
- Don't worry if the color changes slightly as they cook. The pancakes will be brightest before cooking and may become a little darker or less vibrant once cooked.
Nutrition
Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 67mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.3mg
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