Red Beet Pancakes

My husband has discovered a passion for cooking. For me, this newfound culinary obsession of his is both a blessing and a curse. While on one hand it's a huge relief because I don't have to cook, it can also be a total pain in my tush (and not just because of the potential mess I likely find afterwards) because while he is completely focused on his latest creation, I am left in charge of two cranky, hungry kids.

It's hard for me to get upset though. Hubby gets so excited about the whole process and the two hour mental voyages he takes while focussed on a new dish are kinda hilarious to watch. It's like witnessing a 4 year old trying to finish a 50 piece jigsaw puzzle for the first time. Plus, I love watching how jazzed the kids get seeing Daddy work in what they consider to be Mommy's turf.

Red Beet Pancakes from weelicious.com

One recent Saturday morning, Daddy decided to make a beet pancake recipe he had seen in Good to the Grain, a fabulously gorgeous book by Kim Boyce. As soon as Kenya heard the words "beet" and "pancakes" he said, "no way, that's gross". It didn't take long for Chloe to jump on the "yucky" bandwagon. It seemed like this experiment was going to leave two out of four of us with empty tummies, but as soon as the kids got into helping Daddy stir, mash and measure, they apparently forgot all about their initial aversion. By the time the beautiful ruby discs finally came off of the griddle and onto everyone's plates, the kids downed about five a piece.

My favorite part of this story though, came later on when my husband asked Kenya why he was so resistant at first to the beet pancakes. Kenya just looked at him and said, completely matter of fact, "who knew they were going to be that good!"

I've simplified Boyce's recipe here, adding some whole wheat flour, more pureed beets to further brighten the color and some Greek yogurt too, making these red beet pancakes a breakfast that will make everyone's eyes as big as their stomachs when you set them on the table.

He may make a bit of a mess and take a while finding his way around the kitchen, but I have to say it's unbelievably charming watching hubby take over what I usually think of as my kitchen....and make it more of ours!

If you make these Red Beet Pancakes I would love to see them! Take a picture, post it on Instagram and tag Weelicious. I can't wait to see your creation!

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Red Beet Pancakes (Serves 6)

Prep Time: 5 mins Cook Time: 12 mins

nut free

Ingredients

  • 1 Cup all purpose flour
  • 3/4 Cup whole wheat flour
  • 3 Tbsp light brown sugar
  • 1 Tbsp baking powder
  • 1/2 Tsp kosher salt
  • 2 medium beets, roasted and pureed (about 3/4 cup)
  • 1 1/4 Cup milk
  • 1/3 Cup plain greek yogurt
  • 1 large egg
  • 3 Tbsp unsalted butter, melted
  • 1 Tsp vanilla extract

Preparation

1. Sift the first 5 ingredients into a bowl.

2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.

3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).

4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.

5. Serve with desired accompaniments.

* To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months

Accompaniments

honey, maple syrup, butter, raspberry sauce
How to Roast Beets: http://weelicious.com/2008/07/07/roasted-beet-squares/

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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139 comments

  • Jane

    hmmm, based on the color I think my kids would love it!!! You think it'll turn out ok using canned beets? I've never roasted and pureed beets before. It sounds like a daunting task for a f/t wokring mama with 2 babies under the age of 4.

    leave a comment

  • Inga

    I'd love to know if there is an alternative to roasting and pureeing the beets as well. I'd love to try making them but need a shortcut option. Thanks!

    leave a comment

    • Jennifer

      Next time you're in the kitchen heat the oven to Wash 2 beets & wrap in foil. Place on baking sheet & put in over. Set timer for 60 min. Done. Easy! Takes about the same amount of time to unwrap purchased beets or open a can!

      leave a comment

  • Jennifer

    Canned beets might be a little too watery?

    leave a comment

  • Rachel

    You can usually find beets that have been roasted in the produce department. They are in a sealed pouch. Although, the previously roasted or canned beets may have added salt.

    leave a comment

  • Ruth Ann

    I'd like to know if there is a way to make these suitable for children/adults with allergies to dairy? Could you skip the yogurt all together?

    leave a comment

    • Catherine

      Since its so little, you can skip the yogurt. The yogurt adds moisture to the pancakes and makes them light as well.

      leave a comment

    • Clarity

      Lakanto is a sweetener that looks like sugar, but has zero calories, zero glycemic index, and zero artificial ingredients; its sweetness is equal to sugar; great for baking, and delicious, with a hint of maple. Japan makes it and has had it for ten years, and the U.S. is trying to keep it out, because of the huge market and profits in High Fructose Corn syrup and GMO corn & beet sugar. If you read only 'sugar' on a label these days, it is most likely genetically modified beet sugar. Glad you are caring for your children's sugar intake. Well done!

      leave a comment

  • Catherine

    I promise roasting your own beets is super easy, BUT you many groceries (including Trader Joes) sell cooked beets in the refrigerator section of the produce aisle. All you have to do is puree them. I made 2 batches of these yesterday (to make red beet pancake sandwiches filled with whipped cream cheese and a touch of honey) and it took me about an hour including cooking time. I usually try to make a double batch so I can freeze a ton to have for busy mornings so all I have to do is pop them in the toaster.

    leave a comment

  • Marian

    Can't wait to try this recipe! I tried beets for the first time a couple of years ago (In my twenties!). I love the taste of beets! This would be wonderful to try out for my kids and myself!

    leave a comment

  • Sina

    can i substitute applesauce for sugar? I haven't started my daughter on sugar yet.

    leave a comment

    • Catherine

      I am not sure of the sweetness but i don't see why not, have you used maple syrup or honey? the consistency of the pancake might be a little off though since you are not using the brown sugar but it is so little that I don't think you will have any problems.

      leave a comment

    • Clarity

      oops, I meant to reply to you, Sina,
      Lakanto is a sweetener that looks like sugar, but has zero calories, zero glycemic index, and zero artificial ingredients; its sweetness is equal to sugar; great for baking, and delicious, with a hint of maple. Japan makes it and has had it for ten years, and the U.S. is trying to keep it out, because of the huge market and profits in High Fructose Corn syrup and GMO corn & beet sugar. If you read only ‘sugar’ on a label these days, it is most likely genetically modified beet sugar. Glad you are caring for your children’s sugar intake. Well done!

      leave a comment

  • Susan

    How do you roast them? I have 2 that I need to \"fix\" but I don't know how.

    leave a comment

    • Olive's Mom

      Wrap individually in tin foil and bake at 400 degrees on a cookie sheet for 45-60 mins (until you can easily pierce with a fork)

      leave a comment

    • Catherine

      I put them in a foil and roast for 1 hour at 400 degrees.

      leave a comment

  • Olive's Mom

    jane and Inga - I have 2 kids under 3. Trust me, roasting beets takes very little time (toss them in the oven for 45 mins while you do something else) and the flavors are so much better than canned beets. But best of all, you can roast them and freeze them until you're ready to make the recipe. Roasted beets freeze beautifully!! You can also roast one night and refrigerate for at least 3 days.

    leave a comment

  • Andree

    I would also love a tutorial on how to prepare beets. I love to eat them, but find cooking them daunting.

    leave a comment

    • Catherine

      How to Video coming soon!!! :)

      leave a comment

  • Janecia

    Can you make the pancake batter the night before and then cook them the next day??

    leave a comment

    • Catherine

      I would prepare the wet ingredients separate and the dry ingredients separate and refrigerate them then combine in the morning. You can prepare the batter though at night and try it out, let me know how they turn out :)

      leave a comment

  • Alaina

    When I prep my beets I peel, chop, and throw them in the steamer basket til tender...then just immersion blend and done! and I still freeze any purees I make in ice cube trays and them bag them, that way I know how many to grab to throw into certain recipes...

    leave a comment

  • Tanya

    I make similar, \"Pink Pancakes\" for my 3-year old son, who became a picky eater, almost overnight. He's going through a phase where colour matters, and since pink is his favourite colour, these are a HUGE hit!

    leave a comment

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  • Susan G

    Yumm! Made these tonight and my non-pancake-liking husband kept coming back for more. So light and fluffy and the color is gorgeous. I didn't vanilla in my pantry b/c I forgot we needed more and they still turned out great!!! Thanks for another great recipe!

    leave a comment

    • Rowena

      We don't belong to a CSA at the mnoemt, but perhaps we'll look into one? All of the reasons you've shared are good ones. Just a couple of questions when you go down to the market to pick up your share, how does it work? Have they already picked your share and put it off to the side, or do you go around and pick up what you're \"scheduled\" to pick up? Is it on your honor? Is the price that you mentioned about the average, or is it on the lower/higher side?

      leave a comment

  • Beets On The Brain

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  • Jessica

    Recently learned that I have a pretty high sensitivity to eggs AND dairy...a literal and figurative shot to the gut for a foodie like me (and an Italian no less...can I even breathe without cheese??) Adjusting my chef hat and vowing to keep making delicious, healthy food...only Vegan now I guess! I will play with an allergy friendly version of these delightful looking morsels and report back! Made egg/dairy-free plantain/carrot pancakes a few days ago and they were a hit with my 3 yr old (and my husband) so these should morph well enough. Wish me luck!

    leave a comment

    • Elisa

      what did you do for the egg substitute. in the same boat!

      leave a comment

  • English

    These are insanely delicious!!!!!

    leave a comment

  • Candice

    I just made these and my 21 month kept asking for \"more\". I loved the color and taste!

    leave a comment

  • LAS'smom

    This is so perfect, we got a bumper crop of beets out of our garden this summer, and I'm going beet-crazy!

    leave a comment

  • Nancy

    I cannot wait to make these for my little boy and girl. I bought the CARS 2 pancake set from Williams-Sonoma, and I think these red beet pancakes will make awesome Lightning McQueens and Maters. They will be over the moon!

    Thanks for the healthy and delicious recipes!

    leave a comment

  • Jen

    I made these this morning and my 5 year old son and 18 month old daughter loved them. So light and fluffy. However, I used exactly 3/4 cup pureed beets and the pancakes didn't have that bright, bold red/pink color like yours do. Not sure if it is because I used the packaged trader joe's ready to eat steamed beets? I imagine that farmers market fresh roasted beets are much more lively in color!!! Mine were more of a mauve/lighter pink color. Still delicious! Maybe next time I'll roast fresh beets and see what happens.

    leave a comment

  • Jacqui

    Thank you, these are great! Only problem I'm having is trying not to eat them while I'm cooking them!! :-)

    leave a comment

  • Brandi

    My kids loved these! I was nervous to try them because I am not a beet lover, but I thought these were great! The color is so pretty.

    leave a comment

  • Julia

    I substituted sweet potato for beets (not because I don't like them but just because I didn't have them) and they came out great.

    leave a comment

  • Meghan

    These were fantastic! Everyone loved them and couldn't believe they were having beets for breakfast :)

    leave a comment

  • Maggie

    I didn't really like these. Even though our usual pancakes are 1/2 Bisquick and 1/2 whole wheat pancake mix, these were too whole-wheat-y for my husband. Also, the batter was super thick (a dollop in the pan held its non-round shape until I tried to manually form it into a round) and I had to add more milk to make it workable. Overall, they were too dense and took a really long time to cook, which left many burned. What did I do wrong? My 2 year old loved them, and he never eats pancakes, but my 5 year old turned his nose up (although he was mostly put off by the color)

    leave a comment

  • Maggie

    Oh, also, I had a really hard time sifting whole wheat flour. At the end I ended up with a bunch of chaff in the seive that I couldn't force through. I put it into a coffee grinder and got some while flour out of there, but the chaff remained. Was that my flour? Did other people experience that?

    leave a comment

  • Anna

    I've winged red beet pancakes before and added strawberry kefir. Gave a really subtle strawberry favor, helped mask any beet-i-ness and the kids just assumed I had made them strawberry pancakes -- not beet pancakes. hehehehe!

    leave a comment

    • Emily Woodall

      I am loving the strawberry kefir idea!

      leave a comment

  • Caroline

    Does anyone have tried to make them with gluten free flour?

    leave a comment

  • Julie P

    Was thrilled with this recipe. My husband mocked me And initially my son tried to tell me he didn't like them. When I told him he hadn't tried them he took a bite and 2 pancakes later I was smiling quit happily and gloating to my husband.

    leave a comment

  • Jennifer Akkaway

    This quote is from my daughter Sofia....\"THEY ARE SUPER YUMMY AND THEY ARE SCRUMPTIOUS IN MY TUMMY!!\" Great recipe!!

    leave a comment

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  • Karen

    I just made these and they are delicious! I don't like beets but I gobbled this up and they very pretty to look at. I also used beets that i had previously roasted and frozen. So I just thawed the beets in the microwave, peeled and mashed (i thought puree in the food processor would be too noisy in the morning). Thanks for a great recipe!

    leave a comment

  • Jessica

    i made these yesterday for my 15 month old. She ate them even without butter or syrup. My husband also ate them this morning and he is not a beet fan. THANK YOU!!

    leave a comment

  • Alicia

    Trader Joe's sells cooked beets in a pouch. I cut the pancakes into hearts for Valentine's Day. So fun &amp; delicious!

    leave a comment

  • Lissa

    Do you think these would stand up in a waffle iron? My 19mos old loves her waffles :)

    leave a comment

  • Eugenie

    love, love, love this recipe! my VERY picky 4 year old helped make them, the whole time stating \"i don't like beets\". then ate 5 pancakes in 10 minutes and asked for beet pancakes for lunch!

    leave a comment

  • Emily Random Recycling

    Awesome idea! I think I'll try this and make them into hearts for Valentine's day.

    leave a comment

  • Tasha

    These were fantastic. I substituted agave nectar for the brown sugar. My 3 year old son was still very skeptical, but with a bit of maple syrup on top, all was good. And my 1 year old daughter ate these up as if they were the best thing since sliced bread. Thanks for the idea. I would have never thought of making beet pancakes!

    leave a comment

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  • Samantha

    I love this!! I used beets to color some of our Valentine's Treats too!!!

    leave a comment

  • Lisa

    These are the MOST beautiful pancakes I've made in my life! What an awesome recipe. My girls and I thoroughly enjoyed them. :-) Also, I topped with a bit of butter and a thin layer of warmed applesauce.

    leave a comment

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    These are super yummy and oh so pretty! We use almond extract instead of vanilla, and they are the bet tasting pancakes I have ever had!

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  • Sarah L

    We love pancakes in our house and make many varieties, but this is the first time I'd seen beet pancakes. My son requested breakfast for dinner tonight and we had some CSA beets to use up, so I thought it would be perfect. I even made a double batch and made mini-pancakes with the second half and froze them for his lunches this fall. Thanks for the recipe!

    leave a comment

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  • Julie

    I made these this morning with canned beets. They were definitely a pale pink color, so will roast fresh ones next time to get more of a deep red. The canned ones worked for a spontaneous breakfast, though! I also did not have any yogurt on hand, so eliminated it. I did use whole milk in an attempt to make up for it. My 2-year old daughter and regular pancake-loving husband both approved! My daughter, especially, loved them!

    leave a comment

  • Fabeena

    can i use spinach for my pancakes

    leave a comment

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  • hippie1025

    My 2-yr-old adores these! It has gotten to the point that we not only keep the pancakes frozen for snacks, but I also keep frozen beet puree cubes so that I can make a batch quickly without having to think ahead about roasting the beets. One of my favorite things about these pancakes is that she makes the batter with me, and I have to defrost extra puree for her to eat along the way, *and* she finishes the remainder of the greek yogurt (she calls it ice cream) along the way. A big thank you for this recipe!

    leave a comment

  • Diana Eating Made Easy

    So great your hubby is enjoying his new found love of the kitchen! Fun idea to add beet puree to pancakes! I like one readers comment about freezing beet puree, so convenient!

    leave a comment

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  • Whitney

    Made these tonight. Took a little convincing for my 2-year-old to try them, but everyone finished their dinner (we're a pancakes for dinner kind of family). My usual recipe is ricotta pancakes, so I substituted ricotta cheese for the Greek yogurt, and they came out very well. Paired them with spinach smoothies, and the kids got two awesome veggies and thought dinner was a special treat!

    leave a comment

  • Maria

    What if I want to use just whole wheat flour? What do you recommend?

    leave a comment

    • Catherine

      You can use all whole wheat flour, but they will come out much more dense! Maybe try white whole wheat?

      leave a comment

  • Jen

    I'm thinking of trying to make these into waffles....seems the proportions are pretty much the same but maybe adding another egg or two? Maybe another Tb. of butter?

    leave a comment

  • Jared

    Made these for my kids and they were begging for more. We had white beets from our community supported agriculture farm, so the color was not distinctive. Used half white wheat, half oat flour and they were light and fluffy, I will definitely make them again.

    leave a comment

  • Kristie Turck

    My daughter loves these. I made them into heart shapes. Red little pancakes! So cute :)

    leave a comment

  • Anna

    We added blueberries and topped the pancakes with whipped cream for red, white, and blueberry pancakes for 4th of July. A doubled recipe fed two adults and six children. My husband said these were the best pancakes he has ever had and a new tradition has been born.

    leave a comment

  • Alysha

    Help please! I was so excited to make these for my son and I (Dad's loss he doesn't like beets) but I made a couple alterations and they turned out all wrong. Hoping someone might have an idea of where I went wrong. Here' are the alterations I made:

    1 cup ww flour and 3/4 all purpose,
    only 1 tablespoon of brown sugar,
    used plain whole milk yogurt as I didn't have greek.

    The batter was a fabulous colour but once cooked it turned brown, yellowish and they just didn't taste right.

    On another note, I wanted to add how great this website is! Thank you for all the time and hard work you put into it. It is really handy to have a resource like this :) Cheers

    leave a comment

    • Catherine

      Greek yogurt is thicker so using non-greek would make the batter thinner and a different consistency. All the alterations you've made would affect the consistency of the batter which would in turn have an affect on the finished product. Did you use red beets?

      leave a comment

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  • Cornelia Daniel

    Is this in the cookbook i was thinking of buying it

    leave a comment

  • Cornelia Daniel

    Is this recipe in your book

    leave a comment

    • Catherine

      Yes it is!

      leave a comment

  • 14yroldcook

    THESE WERE AMAZINGLY FANTASTIC! I made them for m siblings and they thought they were the best pancakes ever, they couldn't stop eating them....seriously! I doubled the recipe and me and my 5 younger siblings polished them of in under 15 minutes! The color of the batter was such a pretty and bright shade of pink/purple that my 5 year old sister squealed with delight. They kept declaring these \"the best pancakes in the world,\" That I didn't want to possibly spoil it and tell them that there were beets in them. But I did! Right after I told them there were beets in them, they said, \"I don't care, these are still the best pancakes ever!\" Thanks for an amazing recipe!

    leave a comment

  • 14yroldcook

    They loved them so much, that i'm making them for there back-to-school breakfast on Tuesday!

    leave a comment

  • Stacey

    Can I use canned beets for this recipe?

    leave a comment

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    I was wondering if I can replace the dairy portions of this meal with soy milk alternatives? Thanks a lot! Recipe looks delish!!!

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      Yes, that should work great!

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  • Anoushka

    Tried this using gluten free flour instead of all purpose and almond flour instead of ww flour and it just wasn't my cup of tea. The red beets had an overwhelming flavor and the batter didn't produce a normal pancake consistency without burning the outside. I would love some advice from those who loved these. Seems like a really cool idea.

    leave a comment

  • April

    I followed the recipe exactly and my husband exclaimed \"wow, these are the best pancakes you have ever made.\" Both my kids loved them too. I put the remaining batter in a mini muffin tin and baked them, Delicious!

    leave a comment

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  • Treena

    I tried these this morning and although they tasted good they were extremely doughy... I tried cooking longer, cooking hotter... I tried it all they came out burnt and very doughy... Any suggestions??? The flavor was nice but not eatable because of how doughy they were... Thought would be awesome! I would love to try these again!

    leave a comment

    • Katie

      They aren't going to be the same consistancy as regular pancakes, BUT that being said, you can get them so they aren't so doughy. Make sure you keep them small (I'd stick to the 2 Tbs the recipe suggests). Also cook at a slighty lower temp for longer. It will cook it through without burning the outside.

      leave a comment

  • Katrina Seifarth

    These were amazing!! They were big and thick and tasted so good! My husband and five year old loved them :) thank you so much for this recipe.

    leave a comment

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  • K

    Can't wait to have my 14-mo try these beet pancakes!

    leave a comment

  • Chelsea

    Do you think it would work to steam the beets instead of roasting them? I have a steamer that gives instructions for this and I don't really want to turn on the oven for that long in this hot weather if I don't need to since we don't have AC. Thanks!

    leave a comment

    • Catherine McCord

      I think that would work just fine!

      leave a comment

  • Hailey

    I HATE beets, to me they taste like dirt...but I am anemic and need all the iron I can get. The question from me is, do they actually taste \"beety?\" Like, is there a background taste of beets?

    leave a comment

    • Katie

      If you cook the beets thoroughly and puree until smooth it doesn't taste beety to me. If you have chunks of beet then it will taste beety.

      leave a comment

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  • Nyc Mom

    Can the batter be made ahead of time and refrigerated?

    leave a comment

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  • Elana

    These turned out great! I followed the directions except I subbed vanilla Greek yogurt for plain and added almond extract as well as the vanilla extract. My 9-month-old is enjoying these right now.

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    [&#8230;] RED BEET [&#8230;]

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    [&#8230;] turning all the veggies into pancakes because J is on a bit of a food [&#8230;]

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    [&#8230;] I used. I will however tag the recipe that inspired me to make my own! This recipe can be found here (** Disclaimer: I did not look at recipe until after I developed and sent away my own; I only [&#8230;]

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  • Hayes

    First: This is my families absolute favorite pancake recipe. When I ask my kids what kind of pancakes they want, they invariably ask for beet pancakes (and my kids are normal kids not health food nuts some people get blessed with).

    Second: The first step of the recipe is terrible. Neither brown sugar nor whole wheat are sift-able ingredients. I banged my head against the wall several times before giving up on that step. I don't sift anything and I whisk the brown sugar in with the wet ingredients.

    Third: After some tries I modified this recipe to be used with beet juice powder. I did this not to improve the recipe but to make it easier. You have to roast and puree the beets the night before. If I haven't done that, I got a jar of organic beet juice powder from Amazon to substitute (look for the stuff made in USA). I remove the beet puree from the recipe, increase Greek yogurt to 1 cup, and add 3 scoop beet juice powder. I use the little scoop that came with the powder. They say it is equal to 10 grams (and the juice of one beet... so 3 scoops = 3 beets). It looks like about a 1/2 tablespoon to me. The result is pretty darn good if not quite as good as with the puree.

    Kid approved!!!

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    • Letha Boust

      I peel fresh beets with a potato peeler, cut up and microwave in a steamer and puree them in my Blendtech blender twister jar and voila, pureed beets for the recipe. No need to do a day ahead.

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  • Marisa

    The best! My 8 and 5 year olds even ate them without syrup. Thank you so much!

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  • Marisa

    Update: I forgot to mention that I made them with regular vanilla yogurt, so they did have more sugar than the recipe. I also used canned beets and only whole wheat flour. Still wonderful!

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