Sweet Beet Pancakes

By May 3, 2014 Breakfast, Sweets & Treats, Vegan, Vegetarian

Aren’t they beautiful?! Beets are rich in folate and manganese, as well as Betalain, a disease fighting antioxidant. For those of you who aren’t quite into beets, be rest assured that the beet flavor in these pancakes is not terribly strong. Trying to get a picky child to eat more veggies? Give these a try. They are made with real beet puree and beet juice is just oozing with nutrition.  Enjoy your pancakes and eat beets too 🙂

Betacyanin, the phytochemical that gives beets their vibrant fuschia hue, is rapidly absorbed in the gut and transported into the urine in just 2-4 hours. So don’t be alarmed if your urine takes on a rosy color.




These beet pancakes are a great way to get some veggie nutrients in for breakfast. A little pure maple syrup on top helps to bring out the intrinsic sweetness of beets. If you’re trying to go low-sugar, try warming up some berries to put on top instead. 

Sweet Beet Pancakes

Makes ~20

2 1/4 cups flour (half whole wheat)

1 TBS baking soda

1/2 tsp salt

1 TBS cinnamon

1 TBS flax seed

3/4 cup beet puree (boil a medium beat, add a couple TBS water, mash it up then puree)

1/2 cup plain (or vanilla) yogurt

1 cup milk (or soy, almond or rice)

1 TBS vanilla

Butter and syrup to top, of course

-Separately combine the wet and dry ingredients. Slowly add the wet to the dry.

-Aim for a slightly thick consistency – add additional milk or flour as needed.

-You know the drill!

229 calories, 2g total fat, 0g saturated fat, 45g carbs, 3g fiber, 7g protein, 59mg sodium

*Excellent source (greater than 20% of your daily value) of Thiamin, Folate, Manganese and Selenium



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