Red Beet Pancakes came to me courtesy of my husband.

Red Beet Pancakes from weelicious.comPin

My better half 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.

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!


Red Beet Pancakes

4.63 from 8 votes
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes


  • 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


  • Sift the first 5 ingredients into a bowl.
  • Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
  • Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
  • 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.
  • Serve with desired accompaniments.
  • * To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months


Calories: 260kcal | Carbohydrates: 42g | Protein: 7g | Fat: 8g | Cholesterol: 20mg | Sodium: 510mg | Fiber: 3g | Sugar: 14g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.


  1. Could I add 2 cups of spinach (or more) and just turn these into green pancakes? I see you have a spinach recipe already on this site and its a bit different. I havent tried it but wanted to know, is there a reason you add different ingredients to that one? Is it just preference or do the spinach pancakes need the baking soda and buttermilk to work? Thanks in advance!

    1. Great question! Beets have a different texture and volume than spinach, so I would recommend following my Spinach Pancakes recipe if you would like to make green pancakes. If you don’t have buttermilk, there are some tips for making your own in the FAQs on the Spinach Pancakes post. Hope that helps!

  2. Lots of great feedback and comments, but I can’t seem to find anything about how these can be made for those with gluten sensitivities or Celiac. We’ve made these in the past and the kiddos all love our “pink pancakes”, but we now are dealing with gluten issues and I’d love to replace the whole wheat flour. Any suggestions?

  3. I have made these countless times over the last couple years for my toddlers. I absolutely love them and so do they! I make a batch and freeze them, just popping them in the toaster for a quick breakfast. I eat them plain like pieces of bread, yum! I especially loved them when I was pregnant.

    My children love them and love the bright red colour. My two year old will eat 4-6 in a sitting; I make them thinner than the picture.

    I use only regular flour instead of whole wheat. And if I don’t have time for roasting beets I buy a bag of frozen ones and steam them for 10 mins then purée, they are still bright red and delicious. I also skip sifting sometimes and still turns out great.

    Thank you so very much for this recipe!

  4. Made these for my picky eater and they were a hit and beautiful! Needed 3.5 beets and added a little water to make a smoother puree. I guess what I thought was medium wasn’t!! How long do you think the beets will keep if puréed in advance?

  5. I made these gorgeous pancakes last night and they were delicious and fluffy (I have never bought beets in my life!)! I also added some mini chocolate chips to a few pancakes for variety, but I like the idea of making cream cheese sandwiches with these pancakes for my son’s lunchbox! Thank you again for your awesome recipes!

  6. Hi, these turned out a pale pink for me even though my pureed beets had a beautiful deep color. Once I mixed into the batter, the color was a pale pink not like the picture above. Any ideas?

  7. I froze my puree awaiting response if anyone can help?????? I love this recipe i have made it several times but i have never doubled it and do not want to ruin the batch by doubling everything….i know you have to readjust salt and liquids?????? please help

  8. If i was to double the recipe what and how would i adjust the ingredients…I have cooked a lot of beets and would love to make one big patch of pancakes. thanks

  9. Years after you posted this recipe, I made them this afternoon. For anyone hereafter who might scan the comments section, I used canned beats, with just a little of the liquid to make the puree part happen. Also didn’t sift the dry ingredients together – Oops! But they turned out great either way. My 15 month old loved them, and so did I! Thanks for this great recipe!

  10. I wanted to pour the batter into a kitchen squirt bottle and make heart shapes (perfect for red pancakes), but my batter came out waaaay too thick! It started out with the consistency of scone batter, so I added more milk and was still too thick for my squirt bottle to be of any use. Any suggestions?

  11. How do you roast the beets? Baking dish? Baking sheet with foil? Do you cut, slice or leave whole? What temp? How long? I tried to click the link but it didn’t work. Also any healthy alternatives to syrup?

  12. Oh and I forgot to mention that I steamed the beets instead and then puréed them. It was easier, faster, and doesn’t require extra oil.

  13. I made these with gluten free flour, almond milk, and just a teaspoon of agave nectar, and then topped with puréed strawberries, and they were seriously the best pancakes I’ve ever had. My 15 month old loved them!

  14. Has anyone tried to make these as waffles?? I’d love to try it, but wondering if the recipe would be the same?

  15. 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!

  16. 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.

  17. 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!!!

  18. baby and toddler recipes. Another pinner said: by far the best website for fun healthy kids food! - FOOD BEA says:

    […] – Get the recipe […]

  19. […] 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 […]

  20. The Ultamate Healthy Pancake Guide – One for Every Week of The Year! | LOVE Health says:

    […] RED BEET […]

  21. 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.

  22. […] Uncategorized Yes, you read that correctly. The child I watch is a bit of a picky eater. I’m always having to get creative with the recipes I try, otherwise, chances are high he won’t eat it. I found this recipe on Pinterest. It’s basically your typical pancake but in addition there’s beets in them. Sounds gross, right? My little guy LOVED them. The recipe made about 30 pancakes so I froze a majority of them. Also, mine were not the pinkish/red color as shown in the photo. They were mostly brown. If you want them to be more appeasing to the eye, I’d add in more beets or just a few drops of red food color. Enjoy! Here is the link to the recipe: […]

  23. Escuela Infantil GRANVIA Vistahermosa » Archivo del weblog » 10 recetas con verduras ¡a prueba de niños! says:

    […] Más información: Weelicious […]

  24. 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.

  25. 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?

  26. 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!

  27. […] Who wouldn’t want to wake up to these bright red pancakes from Weelicious that are filled with healthy beets in the […]

  28. 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.

  29. 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.

  30. 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!

  31. […] Red Beet Pancakes – These beautiful red pancakes get their color from beets and would be a great way to sneak them into your diet. […]

  32. 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!

  33. 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.

  34. […] to cut out more sugar and make them a bit healthier. Below is my recipe adapted from this one, Red Beet Pancakes at […]

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

  36. Is there any way to substitute whole milk plain yogurt for the Greek yogurt? I always have so much left over!

  37. […] besides put them in my salads. Turning to Dr. Google, I came across a bunch of posts and adapted one specific recipe to make mine. Thanks, fellowbeet […]

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

  39. 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!

  40. […] beet in my life.  This summer, I’m trying to change that.  A while back I saw a recipe for beet pancakes from Weelicious.  I thought about making the pancakes from canned beets, but noticed that they had […]

  41. 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?

  42. 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

  43. 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.

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

  45. 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.

  46. 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?

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

  48. 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!

  49. 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!

  50. 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!

  51. […] -Beet pancakes from (I make them with whole-wheat flour and golden beets) […]

  52. 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!

  53. […] beet pancake recipe from Good to the Grain, in hopes of producing something that looks more like this, which would impress the pants off of most of the six-year-olds I […]

  54. 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!

  55. […] of the cukes were made into dill refrigerator pickles. The beets are going to be made into these pancakes tomorrow morning. Loving the color – hope they taste as delicious as they look! There’s […]

  56. […] to for the basis of this […]

  57. 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!

  58. […] Red Beet Pancakes recipe courtesy of […]

  59. 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.

  60. […] I already knew I liked to use beet “juice” as a food coloring, but Catherine McCord at Weelicious took it a step further – she pureed the entire beet and added it to recipes.  I love this […]

  61. 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!

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

  63. 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!

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

  65. 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!!

  66. 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!

  67. cambridge satchels…

    […]Red Beet Pancakes | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…

  68. TRADITIONAL November 2011 OAMM Menu (OAMC, Once A Month Cooking, Freezer Cooking) | OAMC from Once A Month Mom says:

    […] Red Beet Pancakes […]

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

  70. 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.

  71. 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!

  72. 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?

  73. 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)

  74. These were fantastic! Everyone loved them and couldn’t believe they were having beets for breakfast 🙂

  75. 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.

  76. 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.

  77. Thank you, these are great! Only problem I’m having is trying not to eat them while I’m cooking them!! 🙂

  78. 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.

  79. 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!

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

  81. 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!

  82. 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?

  83. 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!

  84. […] at Weelicious. Take some time to visit her site and see many other creative recipe ideas like these red beet pancakes. Another great idea for the July 4th weekend. #babbleshare-commentsbox{ background-image: […]

  85. 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!

  86. 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…

  87. 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 🙂

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

  89. 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.

  90. 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)

  91. 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!

  92. 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.

  93. 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!

  94. 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.

  95. 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!

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

  97. 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?

  98. 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.

  99. 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!

  100. 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!

  101. 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.

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