Pink pancakes for the win! This recipe is a riff on a much-loved vegan oatmeal pancake I cook regularly. These charmers are accented with blueberries and boosted with beet juice. The beet juice is what makes the pancakes the beautiful pink color you see. These pancakes are hearty, substantial, delicious, and kid-friendly – especially when you dust them with cinnamon-sugar straight out of the pan, churro style.
Blueberry Beet Pancakes: How To Make them Pink
To achieve the intense pink color in these pancakes, use fresh beet juice. If you have a juicer on hand, it’s the way to go. And if you need a lesson in juicing, I’ve juiced it all at one point or another – there are a bunch of pointers on that page. If you’re out of luck on the juicer front, don’t worry, you can play around with other colors and concentrated juices you might have access to. Wayne has a carrot-turmeric juice he likes to buy on occasion, and that’s a great alternative. And don’t worry if you’re not a beet fan, while the color is strong the flavor is much less intense.
Make Ahead?
Once you have the batter made, you can refrigerate it for up to a few days. The resulting pancakes aren’t quite as good as when you cook them immediately, but they are pretty fantastic for a quick mid-week breakfast.
More Pancake Recipes
- Fluffy Pancakes
- Lemon Ricotta Pancakes
- Dutch Baby Pancake
- Cottage Cheese Pancakes
- Adventure Pancakes (Recipes For The Road PDF)
- More breakfast recipes
Continue reading Blueberry Beet Pancakes (Vegan) on 101 Cookbooks
