Pink Beet Pancakes [Vegan + Gluten Free]
User Reviews
5.0
60 reviews
Excellent
Pink Beet Pancakes [Vegan + Gluten Free]
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Gorgeous pink beet pancakes that are fun, delicious, and wholesome! Plus, vegan, gluten-free, and oil-free, too!
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Ingredients
- 1 medium beet roasted
- 1.25 cups rolled oats gluten-free, if preferred
- 2 tablespoons ground flax seeds
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1.5 cups unsweetened soy milk or non-dairy milk of choice
Optional Toppings
- fresh fruit, maple syrup, coconut shreds, chocolate chips, nuts
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Instructions
- Preheat your oven to 425℉/218℃ convection bake. Slice the top and bottom stems off your beet and then cut it in half. Place it cut-side down in a foil pocket on a baking tray. Fold the sides of your foil up to keep the juices in the pocket and avoid a mess. Then bake the beet until fork tender, approx. 30-45 minutes. (Bake time will vary according to the size of your beet, and how fresh it is.)
- Remove it from the oven and let it cool slightly. Then preheat your griddle to medium heat and peel the beet halves. The skin will peel easily after being roasted.
- Add the beet with all remaining ingredients to your blender and process until smooth. Then pour the batter from your blender onto your hot griddle, making pancakes that are about 4 inches in diameter. Cook for 3-4 minutes, until bubbly on top and the edges appear set. Then flip and cook an additional 3-4 minutes until cooked through. Enjoy!
Equipments used:
Notes
- Leftovers keep refrigerated for up to 3 days or freeze them airtight for up to 3 months.
- Leave the peel on to roast your beets. Removing the peel is tedious and messy when beets are raw and they peel very easily once roasted.
- Roast, rather than boil, if time permits. The result is naturally sweeter beet pancakes. (That means less or no syrup needed!)
- If you're cooking your pink pancakes in batches, the batter will thicken as it sits in the blender. If needed, add another 1-2 tablespoons of milk and re-blend for a few seconds before cooking the next batch.
Nutrition Information
Show Details
Calories
63cal
(3%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
2g
(3%)
Sodium
106mg
(4%)
Potassium
120mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
79IU
(2%)
Vitamin C
1mg
(1%)
Calcium
104mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63cal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Sodium | 106mg | 4% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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