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If you love pancakes infinitely, then these Beetroot Pancakes are sure to become your favorite. This breakfast recipe combines the sweetness of beetroots with the eggs and provides a perfect start to your day.
Since it is made from just a few ingredients, it is an easy recipe and doesn’t take much effort from your side. It is a mouth-watering pancake recipe that can be relished by adults and children, alike and is extremely sumptuous.
Served with some fresh fruits or berries on top, this exquisite Continental recipe can be savored on occasions. Go ahead and try this amazing eggetarian recipe right away!
Health Benefits of Beets
By adding beetroot, you also add: (source)
- Protein
- Fiber
- Folate (vitamin B9) (this is helpful for cell and tissue growth)
- Manganese (an essential trace element)
- Potassium (good for heart health)
- Iron (an essential mineral that is necessary for the transport of oxygen in red blood cells)
- Vitamin C
Different Methods For Cooking Your Beet
Yep, you need to cook your beet. But it is something you can easily do ahead of time so that these beet pancakes can come together quickly on a busy morning.
Ingredients
- Beet: are what give these pancakes their pink color! I have found that roasted beets give the best pink color, but you can also use store-bought cooked beets or steamed beets in this recipe.
- Yogurt: we are going to use plain yogurt in this recipe. You can use either Greek or regular style of yogurt in this recipe, but know that using Greek yogurt may make the pancakes have a tarter taste to them. You can also use a plain plant-based yogurt if you prefer.
- Flour: you can use white whole wheat, all-purpose, or a gluten-free flour blend.
- Eggs: eggs help to bind the dry ingredients together as well as providing lots of vitamins and minerals.
- Baking Powder: helps to get the pancakes perfectly soft and fluffy.
- Cinnamon: Cinnamon adds a little flavor and sweetness.
- Cinnamon: Cinnamon adds a little flavor and sweetness.
- Milk: to get the batter to the right consistency we will have to add a little milk. Depending on which flour and type of yogurt you use, this quantity may vary.
Tips For Making The Best Beetroot Pancakes
- Don’t Overmix: Take care not to over-mix the batter. The dry ingredients should be just combined into the wet. If you over mix the pancakes won’t be soft and fluffy.
- Get the Right Heat: Don’t have the skillet on too high a heat or the outsides will burn, and the middle will still be raw. We are cooking on medium heat to get a golden brown color on the outside and help keep that vivid pink color inside.
- Beets: You can use store-bought precooked beets or roast or steam the beets yourself. For the most intense pink color – use roasted beets.
How To Serve Beetroot Pancakes
Here are some other great ways to serve these pancakes:
- Cut into long strips with a spread of peanut butter or other nut butter on top.
- Spread cream cheese on one pancake and then top with a second pancake and cut or ripped into chunks.
- Serve with a side of your favorite fruit; anything goes – chunks of banana, cut-up berries, slices of cooked apples, etc.
- Cut into chunks and served with maple syrup on the side.
Beetroot Pancake
Beetroot pancake is a very simple and tasty dish on a South African dessert favorite, pancakes with cinnamon sugar. The beet adds a very delicious and natural sweetness and flavor, and the resulting red color makes this a great delight to present to the table.
Ingredients
- 1 beet, cooked
- 1 cup all-purpose flour, sifted
- 1 cup milk
- 1 egg
- 1 tablespoon vegetable oil
- 1 teaspoon white vinegar (optional)
- 2 teaspoons ground cinnamon
- 1/4 cup white sugar
- 2 oranges, quartered
Instructions
- In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes.
- Combine the cinnamon with the sugar and mix well.
- Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area.
- Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet.
- Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist.
- Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking.
- Sprinkle the cinnamon sugar over the pancakes.
- Roll up the pancakes and serve with the orange quarters.
Tried this recipe?Let us know how it was!
Ingredients
- 1 beet, cooked
- 1 cup all-purpose flour, sifted
- 1 cup milk
- 1 egg
- 1 tablespoon vegetable oil
- 1 teaspoon white vinegar (optional)
- 2 teaspoons ground cinnamon
- 1/4 cup white sugar
- 2 oranges, quartered
Directions
- In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes.
- Combine the cinnamon with the sugar and mix well.
- Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area.
- Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet.
- Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist.
- Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking.
- Sprinkle the cinnamon sugar over the pancakes.
- Roll up the pancakes and serve with the orange quarters.
