Pink Beet Pancakes (Gluten-Free, Egg-free)
Pink beet pancakes are sweet, fluffy, and nutritious. These easy pancakes are made in a blender with only simple and healthy ingredients. They are also gluten-free, egg-free, and can be made vegan.
Equipment
- 1 Blender
- 1 non stick frying pan
- 1 spatula
Ingredients
- 1 cup rolled oats
- 1 small cooked beet, cut into chunks
- 1 ripe banana
- ½ cup milk, dairy or plant-based
- ½ teaspoon vanilla extract
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 pinch salt
- oil for frying
Instructions
- In a blender, add 1 cup rolled oats, 1 small cooked beet, cut into chunks, 1 ripe banana, ½ cup milk, dairy or plant-based, ½ teaspoon vanilla extract, 2 teaspoons sugar , 1 pinch salt. Process for about 1 minute or until smooth.
- Now add 1 teaspoon baking powder and briefly pulse for 10 second just to combine. Do not over mix at this stage.
- I like to pour the batter into a bowl (so you do not have to worry about scraping it off the blender when frying) and let it rest for about 10 minutes.
- Heat a non-stick skillet or a griddle over medium heat. Lightly grease it with oil or cooking spray.
- Pour a spoonful of batter onto a hot skillet to form each pancake. You can make them smaller or bigger.
- Cook pancakes for about 2-3 minutes or until the edges set. Carefully flip them with a spatula and cook for another minute.
- Repeat the process with the rest of the batter. You can keep cooked pancakes warm by placing them in a warm oven preheated to 200°F. Serve with honey, syrup, fruits or yogurt.
Notes
Milk: make it vegan by using coconut, almond or other pant-based milk.
Protein: you can add one egg for extra protein or ½ scoop of any protein powder.
Nutrition
Calories: 188kcalCarbohydrates: 36.4gProtein: 6gFat: 2.7gCholesterol: 3.3mgSodium: 76.3mgFiber: 5.1gSugar: 12.9g
Tried this recipe?Let us know how it was!