Beet Pancakes
Treat your kiddo to a fun & nourishing Valentine’s Day breakfast! These pancakes not only taste delicious, but also feature an unsuspecting vegetable - beets! Beets are a great source of fiber, folate, vitamin C, vitamin A, and antioxidants - making them a great food for kids on the autism spectrum.
I’ll let you in on a little secret: even as a dietitian, I still don’t like beets! However, I think this recipe is delicious and I would never know that it featured this ingredient.
What’s fun about this recipe is that the batter is a bright pink color, with no artificial colors! Your child might have fun mixing together the ingredients and scooping out the batter for a fun Valentine’s Day activity. Plus, getting your child involved in the food prep/cooking process increases the odds they’ll be open to trying it!
Ingredients
1/2 cup diced beets (roasted)
2 ripe bananas
2 eggs, beaten
1 tsp baking powder
1 tsp baking soda
2 tbsp dairy-free butter (my favorite: Miyokos)
2 tsp pure vanilla extract
1/2 cup unsweetened almond milk
3/4 cup gluten free flour (can sub almond flour + 1 tsp arrowroot starch)
1/2 tsp cinnamon
MATERIALS
A high-powered blender like a Vitamix
A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
Put banana and cooked beets in a high powered blender and blend until smooth.
In a large mixing bowl, pour out the banana-beet mixture and the melted butter, almond milk, vanilla extract, and beaten eggs
In a small bowl, add the flour, baking powder, baking soda, and cinnamon and whisk until combined.
Pour the dry ingredients into the wet ingredients and stir together with a large spoon or spatula.
If it's too thick add almond milk- and if too thin add a bit more flour.
Heat skillet thoroughly on medium heat for 3-4 minutes and lightly spray with oil
Pour batter in 1/4 cup increments onto skillet in heart shapes (you can also use these Heart Pancake Rings). Flip the pancake when bubbles appear in batter and stay popped.
Top with sliced bananas, raspberries, warmed almond butter, or pure maple syrup.
Enjoy!
Nutrient Facts
Serving Size: 2 pancakes | Makes 4 Servings
Calories: 260 | Protein: 4 grams | Fiber: 5 grams | Carbs: 44 grams | Fat: 8 grams | Sugar: 9 grams
