Beet Pancakes – a delicious recipe with Flour, Brown Sugar, Baking Powder, Salt, Puree, Milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine the dry ingredients (flour through salt on the above list) in a small bowl and set aside.
2
Combine the beet puree with the other wet ingredients in a larger bowl. Once the wet ingredients are thoroughly combined, stir in the dry ingredients just until combined. Do not over mix.
3
The rest of the steps here are pretty basic..... heat the griddle, pour pancake sized scoops of the batter on the griddle, wait for the bubbles to appear on the top then flip over and cook until the bottom is done to your liking.
4
These pancakes are super tasty just as they are or add on a tiny bit of pure maple syrup, chopped walnuts, sliced banana and strawberries to make a complete breakfast!
255
kcal
Calories
13
g
Fat
30
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-3/4 cup White Whole Wheat Flour, 2 Tablespoons Brown Sugar, 1 Tablespoon Baking Powder, 1 dash Salt, and more.
Yes, Beet 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.
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