Pink Beet Pancakes [Vegan + Gluten Free]
User Reviews
5
Pink Beet Pancakes [Vegan + Gluten Free]
Description
This Pink Beet Pancakes recipe features roasted beets that contribute a naturally sweet flavor and vibrant color. The beets are roasted in foil until fork tender, then peeled and combined with rolled oats, ground flax seeds, cinnamon, baking powder, vanilla extract, and unsweetened soy milk in a blender to form a smooth batter. Cooking on a medium-heated griddle produces pancakes with a delicate texture and bright appearance.
The pancakes cook until bubbling forms and edges appear set before flipping, ensuring tenderness and slight firmness. The inclusion of flax seeds adds fiber and acts as a binder. The beet sweetness reduces the need for additional sweeteners. Optional toppings such as fresh fruit, maple syrup, or coconut shreds complement the mild flavors and add texture contrast.
Leftover pancakes keep well in the refrigerator up to three days or freeze airtight for up to three months. To maintain the batter consistency when cooking in batches, add a tablespoon or two of milk and reblend before cooking the next batch. Roasting beets with their skins on simplifies preparation and preserves sweetness compared to boiling.
Ingredients
- 1 beet roasted, medium
- 1.25 cups rolled oats gluten-free, if preferred
- 2 tablespoons flax seeds ground
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract pure
- 1.5 cups soy milk or non-dairy milk of choice, unsweetened
Optional Toppings
- Fresh fruit
- maple syrup
- coconut shreds
- chocolate chips
- nuts
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!
Notes
- Leftovers keep refrigerated for up to 3 days or freeze airtight for up to 3 months.
- Roast beets with skins on; the skin peels easily after roasting, avoiding messy peeling when raw.
- Roasting beets enhances natural sweetness better than boiling, which may require less syrup later.
- If batter thickens while cooking batches, add 1-2 tablespoons of non-dairy milk and reblend before next pancakes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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