Beetroot Pancakes
Beetroot pancakes that are naturally pink, fluffy, and kid-friendly. No food dye needed: perfect pancakes with hidden veggies.
Equipment
- blender
- mixing bowl
- whisk
- Nonstick skillet or pancake pan
Ingredients
- 1 cup buckwheat flour
- 2 tablespoon baking powder
- 2 tablespoon unsweetened cocoa powder
- salt (pinch)
- ¾ cup ricotta cheese
- 2 eggs
- 5 oz cooked beets (about 2 small beets)
- 1 ripe banana
- 1 teaspoon vanilla extract
- ⅓ cup milk (cow's milk or plant based)
- 1 tablespoon sunflower oil (plus more for cooking)
To serve:
- Maple syrup or agave
- Greek yogurt
- Fresh fruit (bananas, berries)
Instructions
- Add all wet ingredients to a blender: ¾ cup ricotta cheese, 2 eggs, 5 oz cooked beets, 1 ripe banana, 1 teaspoon vanilla extract, ⅓ cup milk, and 1 tablespoon sunflower oil. Blend until completely smooth.
- Pour the mixture into a bowl. Whisk in dry ingredients: 1 cup buckwheat flour, 2 tablespoon baking powder, 2 tablespoon unsweetened cocoa powder, and salt until just combined.
- Heat a lightly greased skillet over low to medium-low heat
- Spoon batter into the pan and cook gently until bubbles form. Flip and cook until set
- Serve the beetroot pancakes warm with fresh fruit, Greek yogurt and syrup.
Video
Notes
- Cook on low heat to preserve the bright pink color.
- Double the batch and freeze leftovers for easy breakfasts.