Beetroot Oats Pancake
Delicious, naturally sweet pancakes made with rolled oats and roasted beetroot, perfect for a cozy fall breakfast.
Ingredients
Main ingredients
- 1 cup rolled oats (gluten-free oats if needed)
- 3/4 cup cooked or roasted beetroot, roughly chopped or mashed
- 1 cup plain yogurt (or plant-based yogurt)
- 2 large eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2-3 tablespoons olive oil or melted butter for cooking
Optional toppings
- Greek yogurt
- maple syrup
- toasted nuts
- fresh fruit
- citrus zest
Instructions
Preparation
- If you prefer a smoother batter, pulse the rolled oats in a blender or food processor for 10–15 seconds until slightly finer. For a chunkier texture, leave them whole.
- In a blender, add the cooked beetroot, yogurt, eggs, maple syrup, and vanilla. Blitz until smooth.
- In a mixing bowl, stir together the oats, baking powder, cinnamon, and salt. Pour in the beet-yogurt mixture and fold until just combined. Let the batter rest for 5–10 minutes.
Cooking
- Warm a nonstick skillet or griddle over medium heat and brush with a little oil or butter.
- Spoon about 1/4 cup of batter per pancake onto the hot surface, flattening slightly. Cook for 2–3 minutes, until bubbles form and the edges look set.
- Flip carefully and cook another 1–2 minutes until cooked through.
- Serve warm, topped with yogurt, maple syrup, and nuts or citrus zest.
Notes
The batter should be thicker than regular pancake batter. If too thick, stir in a teaspoon of milk at a time. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 150mgFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!