High-Protein Pink Beet Pancakes for Toddlers & Babies (No Added Sugar)

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 Greek yogurt 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. They naturally sweeten the pancakes and help keep them soft.
• Beets: dd hidden veggies and give the pancakes their beautiful pink color without any food dye.
• Whole Milk Greek Yogurt: Adds protein, healthy fats, and a creamy texture.
• Eggs: Help bind everything together and boost protein.
• Rolled Oats: A hearty, fiber-rich base that keeps little bellies full longer.
• Vanilla Extract: Adds warmth and natural sweetness.
• Baking Powder: Helps the pancakes rise and stay fluffy.
• Cinnamon: A gentle spice that adds flavor without overpowering.
• Salt: Just a pinch to balance the flavors.
• Milk of Choice: Used to thin the batter to the perfect pancake consistency.

• Blend the batter – Add all ingredients to a blender and blend until completely smooth.
• The “Rise” Rest – Let the batter rest for 5-10 minutes. This allows the oats to hydrate the batter and is the secret to getting fluffy pancakes!
• Adjust consistency – If the batter is too thick after resting, add a splash of milk until it’s pourable but not runny.
• Heat and grease – Heat a pan over medium-low heat and lightly grease.
• Cook the pancakes – Pour small pancakes onto the pan and cook until bubbles form and the edges are set.
• Flip and cook – Flip and cook for another minute or until fully cooked through.
• Serve & enjoy – Let them cool slightly before serving to babies or toddlers. Add your favorite toppings to enjoy!

• Dairy-Free: You can swap the Greek yogurt for a thick plant-based yogurt like coconut or almond yogurt, but you may need less milk depending on the thickness of the yogurt.
• Milk Choice: Use any milk you have on hand, like almond, coconut, or oat milk.
• No Beets: Try adding a handful of raspberries or strawberries for a different fruity pink hue.

• Make brighter pink pancakes: to make the pink more vibrant use roasted beets.
• 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.
• Let batter rest: when using oats the secret is to let the batter rest for 5 to 10 minutes before cooking
• 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.
• 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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High-Protein Pink Beet Pancakes for Toddlers & Babies (No Added Sugar)

A fun, naturally pink breakfast that’s nourishing enough for babies, toddlers, and the whole family.

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Course Breakfast

Ingredients

  

• 2 ripe bananas (the riper the better)
• 3/4-1 cup roasted/cooked chopped beets
• 3/4 cup whole milk greek yogurt
• 2 eggs
• 2 cups rolled oats
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup milk (or as needed to thin)

Instructions

 

• Blend the batter: Add all ingredients to a blender and blend until completely smooth.
• The “Rise” Rest: Let the batter rest for 5-10 minutes. This allows the oats to hydrate the batter and is the secret to getting fluffy pancakes!
• Adjust consistency: If the batter is too thick after resting, add a splash of milk until it’s pourable but not runny.
• Heat and grease: Heat a pan over medium-low heat and lightly grease.
• Cook the pancakes: Pour small pancakes onto the pan and cook until bubbles form and the edges are set.
• Flip and cook: Flip and cook for another minute or until fully cooked through.
• Serve & enjoy: Let them cool slightly before serving to babies or toddlers.

Notes

Did you make this recipe? Please leave a review below and don’t forget to tag @lauralivewell 

Keyword baby-led weaning, beet pancakes, blender pancakes, dairy-free, gluten-free, pancakes, pink pancakes, protein pancakes, toddler meals

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