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Pink Pancakes

Prep Time:

10 minutes

Cook Time:

15 minutes


15 small pancakes


So easy Tory can do it!

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.

  • cooking spray


  1. Mix flour: In a medium bowl, whisk together the flour, baking powder and cinnamon.

  2. 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.

  3. Combine: pour the beet mixture into the flour and gently mix until all ingredients are just combined.

  4. 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.

  5. 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.

  6. Flip and repeat: Flip the pancakes and let them cook for another 2-3 minutes. Repeat with all of the pancake batter.

  7. Serve: let cool slightly then serve with your choice of toppings or dip.

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