Add some beets into your oatmeal pancakes recipe and enjoy a healthy breakfast that's high in fiber and protein to keep you full for the morning!
My dear, are you tired of eating classic pancakes with a lot of excitement and joy only to find yourself hungry a few hours later? Say no and enjoy delicious fluffy pancakes.
You see, traditional pancakes are barely simple carbohydrates! Meaning they raise your blood sugar, giving your cells quick energy that doesn't last long.
Do you want a solution? I've made for you this simple oatmeal pancakes recipe with beets! You can also check on these healthy oatmeal pancakes.
Adding beets to these oatmeal pancakes makes them look so gorgeous. I hope you're already thinking of when you gonna make them! Be assured you'll not feel any beets flavor.
Why You will Love These Oatmeal Pancakes with Beets
- These vegan and gluten-free oatmeal pancakes are super delicious, fluffy, and super filling.
- Do you want to know the best part? They are made with only a few ingredients.
- It's super simple and easy to make these pancakes.
- Your kids will love these pancakes. I hardly know of a kid who loves raw beets! This is a unique way to make them eat beets!
- They're high in fiber and proteins to keep you full for the morning.
- Replace your snacks with these oatmeal pancakes.
How do you make oatmeal pancakes from scratch?
- To make soft, fluffy pancakes that even your toddler can eat, reduce rolled oats flakes into flour by blending in your blender at high-speed.
- To add beets, peel them and dice, then blend with a cup of milk.
- Mix both the oats flour and the beets-milk blend.
- Let the mix stand for about 5 minutes before you start cooking.
Tips for making these oatmeal pancakes with beets
- Use raw beets. Note that some beets can be bitter than others which can alter the taste in some cases.
- Use large rolled oats. I've found that small oats are rough in texture, giving you a different result than large oats.
- I've made this recipe more than ten times, and most of the time the hue of the red color varies. Sometimes it's deep red while others it's lighter.
- Use a non-stick pan to avoid having to add oil.
Are Oatmeal Pancakes Good for you?
- Oats are high in fiber and proteins, making them a better choice than white wheat flour.
- If you are not cooking with transfats (like margarine), then your oatmeal pancakes are healthy.
- In case you are using butter, make sure it's from grass-fed cows.
- Another problematic issue is sugar. Use a natural syrup or whole non-processed brown sugar. If you can afford it, coconut sugar is low in Glycemic Index.
How to store your leftover pancakes
- This pancake recipe will give you about 7 pancakes. But that will depend on what you are using to scoop the batter.
- If you have some leftovers, wrap them in a kitchen cloth, put them in a freezer bag, zip them, and keep them in your fridge.
- Eat these leftovers within 4-5 days.
- When it's time to eat these leftover pancakes, remove them from your fridge and warm them a bit in your oven heated at 50°C. Or heat them on a pan, keep an eye not to burn them.
I hope you'll love this simple oatmeal pancake recipe with beets, and more so that your kids will adore them.
Thank you for your support, you are always in my mind.
Please do share this recipe, and till next time, kisses.
Loving you, Githu.
Get more healthy pancake recipes
- Gluten-free buckwheat groats pancakes
- Split pea pancakes
- Vegan whole chickpeas pancakes
- Cornmeal pancakes with apple relish
Simple oatmeal pancakes recipe with beets
- non sticky pan
- A medium bowl
- A whisk
- Pancake spatula
- 2 cups rolled oats
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup raw beetroot (peeled and cubed)
- a very small piece of fresh ginger
- 1 ½ cups plant-based milk
- 1 tablespoon vinegar
- 2-3 tablespoon agave or marple syrup
- Start with reducing the rolled oats into flour by blending at high speed in your blender
- Pour the oat flour into a medium bowl, add the salt, cinnamon, and baking powder
- Whisk them together
- Now peel the beetroot and cut it into cubes to fill a cup
- Put the beets into the blender together with 1 cup of milk and vinegar and blend at high speed
- Pour the beet mixture on the oat flour in the bowl
- Pour the ½ cup of milk in the blender and turn around to pick the beets mixture that remained in the blender
- Pour that in the bowl and add the syrup
- Now whisk well but gently.
- Let the batter stand for about 5 minutes as you heat the pan at medium-high heat.
- Now you can cook your pancakes, flip the pancakes with a pancake spatula once you see the edges are starting to dry.
- Serve while still warm, topping with fruits or yogurt of your choice
- Enjoy. Please share this recipe
- 1 cup is a measuring cup that measuring 240 ml
- Make sure to lower the heat if your first pancake comes out burnt
- You don't have to sieve the oat flour
- After making these pancakes several times, you might realize that the color hue changes