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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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