Moist and fluffy, these egg-free beet pancakes are perfect for babies six months and up. Made with six ingredients all thrown into a blender, they’re great to make with your toddler or older child.
So it is said that we eat with our eyes first. Feast your eyes on these naturally pinkish-red pancakes!
If your baby or child isn’t showing much interest in eating, incorporating bright-colored foods, like these beet pancakes, may help catch their attention.
Ingredients
Beets – choose ones on the smaller side as they tend to be sweeter.
Rolled oats – you can also use baby oatmeal if that’s what you have on hand
Yogurt – Always opt for full fat as babies need all the fat for optimal brain development. I like to use Greek yogurt because it’s thick and will impart a tangy flavor, that pairs nicely with the earthy, slightly sweet flavor of the beets. If you use regular yogurt, you’ll need to add more rolled oats. Otherwise the pancakes will turn out too soft and mushy.
Flaxseeds – I like to purchase them whole and grind myself. Here’s why!
Related Post: Nuts and Seeds for Baby
Step-by-Step Instructions
- Add all the ingredients to food processor/blender.
- Blend until smooth.
- Cook! It’s as simple as that!
Tips for Success
- I recommend cooking the beets in advance so it’s one less thing to do on the day of. You can also use store-bought cooked beets. Lately I’ve been cooking a large batch in the Instant Pot and freezing what I don’t use.
- DO taste the beets once cooked. If not very sweet and the earthy flavor is overpowering, consider adding some banana (start with 1/2 medium banana).
- Let batter sit for 10 minutes or so. This will make it easier to scoop into pan.
- Keep the pancakes small. I suggest adding 1-2 tablespoons of batter for each pancake. They will cook faster and be easier to flip.
- Do NOT raise the heat to make them cook faster. Otherwise you’ll end up with pancakes that are burnt on the outside but still uncooked in the middle. Keep the heat on Medium to medium-low heat.
- The texture of these pancakes is really moist, which is especially perfect for babies who are just starting their baby led weaning journey. So don’t worry if the pancakes seem too soft. They will firm up more as they cool. You can also refrigerate at least 30 minutes prior to eating, which will help them to firm up even more.
- Allow to cool completely before refrigerating.
Is your baby 6 months old and up?
Learn all the secrets to starting solids safely while optimizing nutrition!
Serving Suggestions
While these pancakes are perfectly delicious on their own, I like to make every bite count by spreading on top:
- peanut, nut butter, or seed butter (be sure to thin it out)
- yogurt
- dips
- mashed avocado
- mashed beans
- canned sardine or salmon, mashed
- mashed fruit
Frequent Asked Questions
You can use any dairy-free alternatives to Greek yogurt. Just make sure there’s no added sugar.
Store in an airtight container for 3-4 days in the fridge. You can warm slightly before serving (no more than 15 seconds in the microwave) or serve cold.
Store in the freezer for up to 3 months. Here’s how I like to freeze them.
I specifically designed this recipe with young babies in mind.
My toddler also loves these, but if your child prefers a firmer texture, add more oats or flour.
Roasting will result in the sweetest flavor, but it does take the longest time.
My preferred method lately has been cooking them in my Instant Pot. I’ve shared the cooking instructions for both in my turkey beet meatball post.
Other Baby and Kid-friendly Pancakes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Beet Pancakes
Ingredients
- 1/2 cup rolled oats (50g)
- 1 medium beet (about 140g)
- 1/2 cup whole fat plain Greek yogurt (120g)
- 1 tablespoons ground flaxseeds
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
Instructions
- Add all the ingredients to food processor/blender and blend until smooth. Let batter sit for 10 minutes or so.
- Heat a pan or griddle over medium to medium-low heat. Coat pan with butter or oil. Drop 1-2 tablespoons of batter into the pan. Cook until lightly browned (about 3 minutes) then very carefully flip. Cook for another 2-3 minutes
- Serve as is or with topping of choice .
Equipment
Notes
- Texturally, these are very moist. Therefore, be gentle when flipping over. Otherwise they will break.
- If the bottoms start to brown too much before they are set, lower the heat.
- Allow to cool COMPLETELY. The pancakes will firm up beautifully as it cools.
- Store in an airtight container for 3-4 days in the fridge. Warm slightly before serving (no more than 15 seconds in the microwave). Store in the freezer for up to 3 months
This recipe was a major success! My boy almost always spits out new food but this pancake, he likes it and even asked for more! As a mother of a picky eater, so grateful for this recipe!
aww!! My heart is rejoicing with yours ;). Thanks for sharing your success story!
Tasty! Took me a bit to get the temperature right so i didn’t burn them but once I got it, it was perfect! My daughter loves them!
SO happy to hear! Thanks for sharing 😉
Can I swap beets for other ingredients?
Sure! Check out my spinach pancakes
Love this idea! I’ve been looking for a way to introduce beets to my baby. Can these be made with canned beets?
I believe so just make sure the only ingredient is beets!