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Beet Pancakes

Give classic flapjacks a bit of flair with bright pink beet juice. The flavor is a bit earthier, but remains sweet. Top with vibrant fruits and edible flowers for a crowd-pleasing presentation.


2 small beets, roasted and peeled

2 eggs

1 1/3 C low fat buttermilk

1 tsp. vanilla

1 1/2 C all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 Tbsp. sugar

1/4 tsp. salt

1/4 C canola oil (as needed for frying)


Puree beets in a food processor. Add eggs, buttermilk, and vanilla and blend until just mixed.

Sift together flour, baking powder, baking soda, sugar, and salt. Add to the food processor with beet mixture and blend until just mixed (lumps are ok).

Heat a large skillet and brush with oil. Scoop small rounds of batter onto the hot surface and cook until bubbles burst through the top of the pancakes (one to two minutes). Flip and cook another minute.

Garnish with fresh fruits and edible flowers as desired.