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Pink Beet Pancakes Recipe

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4.2 from 30 reviews

These vibrant Pink Beet Pancakes are a delightful twist on classic pancakes, incorporating cooked beets for a naturally sweet flavor and beautiful pink hue. Made with simple pantry staples and almond milk, they are perfect for a colorful and nutritious breakfast or brunch that serves up to 10 people.

  • Total Time: 22 minutes
  • Yield: 10 pancakes

Ingredients

Dry Ingredients

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

Wet Ingredients

  • 1 small beet, cooked and peeled (size should fit in the palm of your hand)
  • 1 cup (240 ml) almond milk or other non-dairy milk of choice
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Vegetable oil for greasing (optional)

Serving Suggestions

  • Melted white chocolate
  • Maple syrup
  • Mixed berries
  • Sliced bananas

Instructions

  1. Mix Dry Ingredients: In a medium bowl, combine the flour, sugar, baking powder, and salt. This ensures the leavening and flavoring agents are evenly distributed throughout the batter.
  2. Blend Beet Mixture: Place the cooked and peeled beet into a blender. Add the almond milk, lemon juice, and vanilla extract. Blend everything until smooth and vibrant pink in color, which will infuse the pancakes with moisture and natural sweetness.
  3. Combine Wet and Dry: Pour the blended beet mixture into the bowl with the dry ingredients. Gently fold together with a spatula, being careful not to overmix to keep the batter light and fluffy. Let the batter rest for about 5 minutes until it becomes puffed up with bubbles on the surface.
  4. Cook Pancakes: Preheat a nonstick pan or griddle over low heat. Lightly grease with vegetable oil if needed. Spoon about 3 tablespoons of batter per pancake onto the pan. Cook the pancakes until bubbles form on the top and the edges look set, then carefully flip and cook the other side until golden brown. Keep the heat low to allow the pancakes to cook through without burning.
  5. Serve Warm: Serve the pink beet pancakes warm topped with your choice of melted white chocolate, maple syrup, fresh mixed berries, and sliced bananas for an extra touch of sweetness and color.

Notes

  • Ensure the beet is fully cooked and peeled to blend smoothly into the batter.
  • Do not overmix the batter to keep pancakes tender and fluffy.
  • Resting the batter allows the baking powder to activate, giving a lighter texture.
  • Use a low heat setting when cooking to avoid burning, as the sugar from the beet can caramelize quickly.
  • These pancakes can be made gluten-free by substituting the all-purpose flour with a gluten-free blend.
  • Author: Madelynn
  • Prep Time: 7 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pink-beet-pancakes-recipe/