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Pure Pink Pancakes

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Pure Pink Pancakes

4.6 from 5 votes
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Course: Breakfast
Cuisine: American
Keyword: beets, kid friendly, lowfat, pink pancakes, Valentine’s Day, vegetarian
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 12 pancakes
Calories: 265kcal


  • 2 cup flour, whole wheat
  • 3 cup flour, all-purpose
  • 1 1/4 cup powdered milk
  • 1/4 cup sugar
  • 2 tablespoon baking powder
  • 3 teaspoon salt
  • 2 medium beet
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 large egg

Serve With

  • 2 medium banana


  • Mix all dry ingredients together (flours through salt), and store in an airtight container.
  • Wrap beets in foil. Cook at 400°F for 1 1/2 hours then set aside to cool. (You can do this the night before if desired.)
  • Unwrap beets, peel (skins should slide right off), and slice.
  • Blend beet slices in a food processor or blender, adding a few drops of water if necessary to get the chunks to purée a little better.
  • Combine 1 cup of dry pancake mix with the 1 cup of water, oil, egg, and 1/3 cup beet puree; mix well.
  • Spray a griddle or large skillet with cooking spray and heat over medium-high heat.
  • Pour batter onto hot griddle forming pancakes; cook until golden, flipping once 1/2 way through.
  • Serve with halved bananas on the side.
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Calories: 265kcal | Carbohydrates: 53g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 649mg | Fiber: 4g | Sugar: 11g

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