Easy Red Beet Pancakes (Print-Friendly Recipe)
Naturally vibrant beet pancakes made with banana, oats, and eggs. Healthy, easy, and perfect for all ages.
# Ingredients List:
→ Pancake Batter
01 -
1 cup old-fashioned oats
02 -
1 medium ripe banana
03 -
2 large eggs
04 -
1/2 medium raw beet, peeled
05 -
2 tablespoons water
# How to Make It:
01 -
Peel the beet using a vegetable peeler and cut it into quarters to minimize staining on hands.
02 -
Place the peeled beet quarters, oats, banana, eggs, and water in a blender. Blend until the mixture forms a smooth batter.
03 -
Evaluate the batter consistency; it should resemble a loose purée. If the mixture is overly dense, add water one teaspoon at a time. If too thin, incorporate additional oats as needed.
04 -
Warm a non-stick skillet over medium heat and add 1 tablespoon of coconut oil, ensuring the surface is evenly greased.
05 -
Pour approximately 2 tablespoons of batter per pancake onto the skillet. Cook for several minutes until bubbles appear on the surface.
06 -
Gently flip each pancake and cook for 1 to 2 minutes until both sides are golden and pancakes are cooked through.
07 -
Serve warm with fresh fruit, yogurt, or nut butter as desired.
# Extra Information:
01 -
Store the pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
02 -
For baby-led weaning, cut pancakes into strips for safe handling.
03 -
Cooked beet can be used instead of raw beet without compromising flavor or nutrition.
04 -
To prepare vegan pancakes, substitute each egg with a flax or chia egg.