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five cooked beet pancakes with yogurt and peanut butter spread on top of two and a baby reaching for one pancake

Beet Pancakes

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.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 pancakes
Calories 41kcal



  • cup rolled oats (65g)
  • 1 medium beet (about 140g)
  • ½ cup whole fat plain Greek yogurt (120g)
  • 1 tablespoons ground flaxseeds
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder


  • Add all the ingredients to food processor/blender and blend until smooth. Let batter sit for 5-8 minutes.
  • 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 .


  • 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


Calories: 41kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Sodium: 22mg | Fiber: 1g | Sugar: 2g | Calcium: 35mg | Iron: 1mg