Beet and Chia Pancakes Recipe

Name: Beet and Chia Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large or 2 medium beets (enough for 1/2 cup pureed roasted beets); 125 grams (1 cup) whole wheat flour or teff flour (or a combination); 60 grams (1/2 cup) unbleached all-purpose flour; 10 grams (2 teaspoons) baking powder; 5 grams (1 teaspoon) baking soda; 2 grams (rounded 1/4 teaspoon) salt; 1 tablespoon sugar, honey, or agave syrup (optional); 2 eggs; 5 grams (1 teaspoon) vanilla; 1 1/2 cups buttermilk or 1 cup yogurt + 1/2 cup milk; 35 grams (3 tablespoons) chia seeds; 3 tablespoons sunflower, grapeseed or canola oil

Servings: persons

1 large or 2 medium beets (enough for 1/2 cup pureed roasted beets)
125 grams (1 cup) whole wheat flour or teff flour (or a combination)
60 grams (1/2 cup) unbleached all-purpose flour
10 grams (2 teaspoons) baking powder
5 grams (1 teaspoon) baking soda
2 grams (rounded 1/4 teaspoon) salt
1 tablespoon sugar, honey, or agave syrup (optional)
2 eggs
5 grams (1 teaspoon) vanilla
1 1/2 cups buttermilk or 1 cup yogurt + 1/2 cup milk
35 grams (3 tablespoons) chia seeds
3 tablespoons sunflower, grapeseed or canola oil

1
Preheat the oven to 425 degrees.
2
Cut the greens away from the beets, leaving about 1/4 inch of stems.
3
Scrub the beets and place in a baking dish (or lidded ovenproof casserole).
4
Add 1/2 inch water to the dish.
5
Cover tightly.
6
Place in the oven and roast medium beets (4 to 6 ounces) for 50 minutes, large beets (8 ounces) 60 minutes, or until very soft and easily penetrated with the tip of a knife.
7
Remove from the oven and allow to cool in the covered baking dish.
8
Cut away the ends and slip off the skins.
9
Puree in a food processor fitted with the steel blade until smooth.
10
Measure out 1/2 cup.
11
Freeze any extra.
12
Sift together the flours, baking powder, baking soda, salt, and sugar (if using sugar).
13
In a medium-size bowl, beat together the eggs, buttermilk or yogurt and milk, oil, vanilla, beet puree and honey or agave nectar (if using).
14
Quickly whisk in the flour mixture and fold in the chia seeds.
15
Heat a large skillet or griddle over medium-high heat and brush with butter or oil.
16
Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle.
17
Cook until bubbles break through and turn the pancakes.
18
They will be quite moist so make sure to wait long enough so that they dont fall apart when you turn them.
19
Cook for 1 to 2 minutes on the other side, until lightly browned.
20
Remove to a rack.
21
Serve with maple syrup and butter.

1005

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Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large or 2 medium beets (enough for 1/2 cup pureed roasted beets), 125 grams (1 cup) whole wheat flour or teff flour (or a combination), 60 grams (1/2 cup) unbleached all-purpose flour, 10 grams (2 teaspoons) baking powder, and more.

Yes, Beet and Chia Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beet and Chia Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions