Pink Beet Pancakes

By Niki Amini-Naieni, Jujubeet student intern

beet pancakes Jujubeet

Winter is just around the corner, and the mornings are slowly becoming colder and colder. To me, there is nothing better than a warm and cozy breakfast. These mystical pancakes are perfect for the chilly season. They are filled with fiber from whole grains and beets and provide a great variety of vitamins, minerals, antioxidants and phytonutrients that offer immune-boosting, anti-inflammatory, digestive, and heart healthy benefits, just to mention a few.

Ingredients:

  1. 1/3 cup of oats
  2. 1/3 cup of nut milk (I used unsweetened almond milk)
  3. 3 thin slices of raw beet
  4. ½ teaspoon of baking powder
  5. ½ teaspoon of cinnamon
  6. 1 dash of salt
  7. 2 teaspoons of coconut sugar (optional)
  8. Additional spices and/or extracts (optional)
  9. Toppings (optional)

Directions:

  1. Use a food processor to grind the oats and beet slices together into a fine powder
  2. Place into a bowl and whisk in the cinnamon, salt, baking powder, additional spices and/or extracts, and sugar
  3. Add in the nut milk and continue to whisk until smooth
  4. Spray the griddle with a light layer of coconut oil
  5. Heat the griddle to 350 degrees
  6. Drizzle the batter into 3 – 4 circles on the griddle and flip in 1 – 2 minutes
  7. Once cooked, place onto a plate and top with your favorite toppings and dips (I like adding coconut, Norwegian tea flowers, date slices, and almond butter)
  8. Enjoy!

I hope you enjoy! And remember to stay warm and healthy this season.

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