These pancakes are the ultimate breakfast treat to brighten up your day!
Bursting with flavor, they’re a combination of fluffy oat flour and ripe banana, with a hint of warm cinnamon and a pop of color from the shredded beets. And don’t forget about the amazing texture! The flaxseed egg adds a nice crunch to every bite, while the oat milk makes these pancakes incredibly moist and satisfying.
These pancakes are perfect for anyone who loves to start their day on a happy note, and they’re a great way to sneak in some veggies for those who are looking to up their nutrition game. With their vibrant color and irresistible taste, these pancakes are sure to put a smile on your face and make you want to come back for more. So go ahead, treat yourself to a stack of these delicious and wholesome pancakes – you deserve it!
Ingredients
- 1 ripe banana, mashed
- 1 egg
- 1 flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes until thickened)
- 1/2 cup oat milk
- 1 cup oat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup shredded beets
- Handful of coconut flakes
Here are some substitutes for the ingredients for these beet oat pancakes:
- Banana – If you don’t have a ripe banana on hand, you can try using unsweetened applesauce or mashed sweet potato instead. These alternatives will provide a similar sweetness and moisture to the batter.
- Flaxseed egg – If you don’t have flaxseed or prefer not to use it, you can substitute with a chia seed egg (1 tablespoon of chia seeds mixed with 3 tablespoons of water, let sit for 5 minutes until thickened), or you can simply use another regular egg instead.
- Oat milk – Any non-dairy milk, such as almond milk, soy milk, or coconut milk, can be used in place of oat milk. If you don’t have any non-dairy milk, you can use regular milk instead.
- Oat flour – If you don’t have oat flour, you can make your own by grinding rolled oats in a food processor or blender until they form a fine powder. You can also substitute with whole wheat flour, all-purpose flour, or gluten-free flour.
- Shredded beets – If you don’t have beets, you can try using shredded carrots, zucchini, or sweet potato instead. These vegetables will add a similar texture and sweetness to the pancakes.
BEET OAT PANCAKES
Ingredients
- 1 ripe banana, mashed
- 1 egg
- 1 flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes until thickened)
- ½ cup oat milk
- 1 cup oat flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- 1 cup shredded beets
- Handful of coconut flakes
Instructions
- In a mixing bowl, combine the mashed banana, egg, flaxseed egg, and oat milk. Mix well until everything is well combined.
- Add the oat flour, baking powder, salt, and cinnamon to the bowl. Mix everything together until a batter is formed.
- Optional: Leave the bowl in the fridge over night to thicken or use right away.
- Pour the batter into a blender. Followed by the shredded beets and coconut flakes.
- Blend until it's a thick liquid/ smooth.
- Heat a non-stick skillet or griddle over medium heat.
- Once the pan is hot, scoop about 1/4 cup of batter onto the pan for each pancake.
- Cook the pancakes for 2-3 minutes on each side or until golden brown
- Serve warm with your favorite toppings, such as maple syrup and fruit.
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4 responses to “BEET OAT PANCAKES”
Do you think that cooked beets will work? I buy them shrink wrapped because they are just enough for me. Beets are the only food my husband won’t eat, and I love them. Thank you.
Yes! And you could just chop them into small chunks and add them to the oatmeal batter.
Thank you !
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