Beet Pancakes

Beet Pancakes

Beet Pancakes

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  • Each serving
  • 210cal
  • 3.5g fat (1g sat)
  • 40mg chol
  • 290mg sodium
  • 39g carb
  • 4g fiber
  • 10g sugars
  • 8g protein


  • 2 red beets
  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 3/4 cups milk
  • 1 egg
  • 1 1/2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • Maple syrup, jam or crème fraîche, for serving (optional)


Preheat oven to 400° F.

Remove stems and most of the roots from beets. Scrub well under running water. Wrap beets in foil and roast in the oven until tender when poked with a knife, 45 minutes to 1 hour. Let cool to room temperature.

Remove skin from beets. Carefully cut beets into four pieces then puree in a food processor until smooth. Measure 3/4 cup beet puree and freeze the remainder for another use.

In a large bowl, combine flour, sugar, baking powder, baking soda and a pinch of salt. In a separate bowl, whisk together beet puree, milk, egg, orange zest and vanilla. Slowly add flour mixture into beet mixture until just combined. Be careful not to overmix!

Heat a lightly oiled griddle or frying pan over medium heat. Add a 1/4 cup pancake batter and cook until bubbles start to form on the top of the pancakes. Flip over and cook until the bottom is golden, about 5 minutes total.

Serve pancakes hot from the griddle with maple syrup, jam or crème fraîche.

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