Vibrant Beet Pancakes: A Protein-Packed, Gut-Friendly Breakfast
If you're looking for a fun, colorful, and nutritious way to start your day, these beet pancakes are a must-try! Plus, they’re baked in a sheet pan for the ultimate convenience—no standing over the stove flipping pancakes one by one!
These beet pancakes are not only visually stunning but also packed with nutrients to fuel your day. Whether you’re making them for yourself, your kids, or meal-prepping for the week, this recipe is sure to become a staple in your home.
Why Beets?
Beets are an amazing ingredient to incorporate into your diet. They’re rich in fiber, antioxidants, and essential vitamins and minerals like folate, manganese, and iron. Beets are also known for their ability to support detoxification, improve blood flow, and boost endurance. When blended into this pancake batter, they add a vibrant color and a subtle sweetness without overpowering the flavor.
What Makes These Pancakes Special?
Unlike traditional pancakes, this recipe includes gut-friendly sourdough starter, which helps with digestion and nutrient absorption. If you don’t have a sourdough starter, don’t worry! You can replace it with 1/2 cup plain yogurt or buttermilk mixed with 1/2 teaspoon baking soda to achieve a similar texture and tangy flavor. The recipe also incorporates protein powder for an extra boost, making these pancakes a perfect balanced meal to keep you full and energized.
Ingredients:
1 cup flour
1 cup sourdough starter (or 1/2 cup plain yogurt or buttermilk + 1/2 teaspoon baking soda)
1 cup protein powder
2 tablespoons maple syrup
1 tablespoon baking powder
1/4 teaspoon sea salt
2 large eggs
1 1/4 cups whole milk
1/2 cup plain yogurt
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 ripe banana
6 small beets, cooked and peeled
Blueberries or chocolate chips for topping
How to Make Sheet Pan Beet Pancakes:
Preheat & Prepare – Preheat your oven to 425°F and line a 9x13 baking sheet with parchment paper.
Blend It All Up – Add all the ingredients to a blender and blend until smooth. The beets will give the batter a gorgeous pink hue!
Pour & Top – Pour the batter onto the prepared baking sheet, spreading it evenly. Add your toppings of choice, like fresh blueberries or chocolate chips.
Bake – Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Slice & Serve – Let the pancakes cool slightly before slicing into squares or bars. Enjoy warm with an extra drizzle of maple syrup!
Perfect for Meal Prep
These pancakes are ideal for meal prep! Bake a batch at the start of the week, slice them up, and store them in an airtight container in the fridge. Simply reheat them in the toaster or oven for a quick and nutritious breakfast on busy mornings.
Customizations & Variations:
Dairy-Free? Swap whole milk for coconut milk, and use coconut oil instead of butter.
Extra Protein? Use Greek yogurt in place of some of the milk for an extra protein + probiotic boost.
Gluten-Free? Sub a gluten-free flour blend for the regular flour.
Try them out and let me know—what’s your favorite topping for these vibrant pancakes?
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