It took me several batches to make this beet pancake recipe work, but in the end, they turned out nicely pink, fluffy, with a good flavor. Would you try this for Valentine’s day?
Beet Pancake
(Makes about 17 small pancakes)
Ingredients
- 1 small oven-roasted beet
- 1/4 cup plain greek yogurt
- 2 eggs
- 1/4 cup honey or coconut sugar
- 3 tbsp melted butter
- juice from 1 lemon
- 1 tsp vanilla extract
- 1 1/2 cups milk I used whole milk
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
Instructions
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Blend beet, yogurt, eggs, honey, butter, lemon juice, vanilla extract, and milk in a high-speed blender until smooth.
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In a bowl, mix flour, baking soda, and baking powder.
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Pour the wet mix into the dry mix. Stir until just combined. Try not to overmix.
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Coat a non-stick pan with butter or oil. Cook pancakes over medium heat. If the heat is too high, pancakes will burn, and the color won’t be nicely pink. Alternatively, use a waffle maker with pancake plates. These came out the best.
Recipe Notes
For bright pink color, use over-roasted beets. Precooked storebought beets are not as saturated.
I tried cooking them in a cast-iron skillet, non-stick pan, and waffle maker with pancake plates. The waffle maker made the fluffiest pancakes with uniform color. I don’t recommend cast-iron skillet since it quickly burned the pancakes.
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