About the Recipe
These pink beetroot pancakes are quick and easy to make and perfectly soft and fluffy. These simple pancakes are freezer-friendly and full of healthy ingredients. Plus, they have a hidden veggie and are great for picky eaters. Great for babies, toddlers, and kids!
1/2 cup flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 cup plain yogurt
1/2 medium or 1 small beet
1 large egg
2-4 tbsp milk of choice, regular, almond, oat, etc.
Mix flour: In a medium bowl, whisk together the flour, baking powder and cinnamon.
Blend beetroot: in a blender or food processor, blend together the beetroot, yogurt and egg for 1-2 minutes or until the beet is completely smooth.
Combine: pour the beet mixture into the flour and gently mix until all ingredients are just combined.
Add milk: add milk one tablespoon at a time until you have the right pancake consistency. The amount of milk you use will depend on which flour and yogurt you use.
Cook pancakes: preheat a medium skillet over medium heat, spray with cooking spray or add a knob of butter. Once hot, pour 1 tablespoon of pancake batter onto the skillet a few times, don't overcrowd the pancakes. Cook for 3-4 minutes or until the bottom of the pancakes are golden brown.
Flip and repeat: Flip the pancakes and let them cook for another 2-3 minutes. Repeat with all of the pancake batter.
Serve: let cool slightly then serve with your choice of toppings or dip.