Pink Beet Protein Pancakes (baby/toddler friendly)

These pink beet pancakes are soft and easy to eat, making them ideal for babies just starting solids, toddlers gaining independence with self-feeding, and even older kids and adults who want a healthy, protein-packed breakfast. The best part? The whole family can enjoy them together!

• Great for all ages – Soft and easy for babies, fun for toddlers, and nutritious for adults
• Protein-packed – Thanks to collagen peptides and eggs
• No added sugar – Naturally sweetened with bananas and beets
• Bright & colorful – A vibrant pink hue from beets without artificial food coloring
• Quick & easy – Just blend, pour, and cook!

• Bananas: the riper the better for sweetness
• Beets: for hidden veggies and gives the pancakes the beautiful pink color
• Oatmeal: rolled oats and make them certified gluten-free if needed
• Collagen peptides: optional, but a great way to boost protein.
• Eggs: helps to bind the pancakes and adds a little protein.
• Milk: any milk of choice is fine in this recipe
• Vanilla extract: adds natural sweetness and flavor
• Cinnamon: awarm spice that enhances the taste

• Blend the batter – Add all ingredients to a blender and blend until smooth. Start with ¼ cup of milk and add more as needed to get a pancake batter consistency.
• Cook the pancakes – Heat a non-stick pan over medium heat and lightly grease if needed. Pour small circles of batter and cook until bubbles form on top (about 2-3 minutes). Flip and cook for another minute or until done.
• Serve & enjoy – Let them cool slightly before serving to babies or toddlers. Add your favorite toppings to enjoy!

• No collagen? – You can leave it out, or swap for 1 tbsp of hemp seeds or chia seeds for added protein and nutrients. You can also add unflavored protein or vanilla protein (vanilla protein might not be baby/toddler friendly), but may need to increase milk if you use protein instead of collagen.
• No beets? – Try adding a handful of berries (like raspberries or strawberries) for a fruity pink hue.
• Use any plant-based milk like almond, coconut, or oat milk.

• Make brighter pink pancakes – to make the pink more vibrant use roasted beets, I used pre-cooked beets I had purchased which makes for a lighter pink
• Use ripe bananas – The riper, the sweeter! Overripe bananas help naturally sweeten the pancakes.
• Blend well – To ensure a smooth texture, blend the oats completely until the batter is creamy.
• Cook on low-medium heat – Since these pancakes are delicate, cooking on a lower heat prevents burning while keeping them soft for babies.
• Adjust thickness – If the batter is too thick, add a little more milk to thin it out. If too runny, let it sit for a few minutes so the oats absorb some moisture.
• Make a batch & freeze – These pancakes freeze well! Store them in an airtight container and reheat as needed for a quick breakfast.

Taste: These pancakes have a mild sweetness from bananas and beets with a hint of vanilla and cinnamon. The beets don’t have a strong flavor, so even picky eaters won’t notice them!

Texture: The pancakes are soft and fluffy, making them perfect for baby-led weaning. Since they’re made with oats, they have a slightly heartier texture than traditional pancakes but remain easy to chew.

For babies: Make small pancakes, or cut into strips or small pieces for easy grabbing. Serve plain or with yogurt for dipping.
For toddlers: Add a smear of nut butter, mashed berries, or a drizzle of yogurt.
For adults: Stack them up and top with Greek yogurt, fresh fruit, nut butter, or a drizzle of maple syrup.

💡 Meal Prep Tip: These pancakes store well! Keep leftovers in the fridge for up to 3 days or freeze for easy reheating in the toaster or microwave.

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