Paleo, Gluten-free, Dairy-free, Naturally sweetened
I’m sure that you are thinking “why there are beets in my pancakes?“. Well, beets is one of those vegetables that Panos doesn’t like. I had tried to serve it with a lot of different ways but he seems like he has a strong negative opinion. Those beet sheet pancakes are easy to make, full of nutrients and delicious. And I promise that you will not even taste the beets! Hence, they are perfect for breakfast or quick snack. If your little one is a pancake lover, you should check out my delicious banana dinosaur pancakes.
Let’s talk about beets
Beets come in such a variety of colors. The most famous are the deep red colored but in the market you can find over varieties. The golden (yellow) ones and the absolutely beautiful, candy cane stripped ones are the second most famous. In this recipe I used red beets as I wanted this color to pop up in my pancakes. Feel free to use any other variety that you like.
Beets are such a nutritious vegetable. It is high in complex carbohydrates and full of antioxidants and folate along with other vitamins and minerals. So try to incorporate beets in your diet. I usually add it in our stews or salads or I simply roast it as a perfect side dish.
I’m not a big fan of hiding vegetables in your dishes to make kids eat. Usually I let Panos know that the food contains beets and let him decide if he wants to eat it or not. Surprisingly, he tried those pancakes and he loved it! So, my tip is to give the chance to your little ones to decide how much they want to eat. Your special job is to serve them nutrition food and give them options.
How I served it
We have discussed in the past that I’m a firm believer that kids eat with the eyes first. Well, not just kids but pretty much everyone. Always, food taste better if you put some extra love into it. And this is what I have done with this plate. Inspired by February, the month of love, I cut the sheet pancakes into hearts. I even turned some of those hearts into skewers along with some blueberries. Those beet pancakes pair nicely with yogurt and homemade berry jam. I served on Panos’ favorite eco-friendly bamboo plate *. He is literally obsessed with it!
What you will need
- Boiled beets. I used the traditional red beets but as I said feel free to try this recipe with any other variety that you like.
- Banana. As you know I like to avoid refined sugar and I try to sweeten my dishes with natural ways. So, use the ripe banana that you have on your counter.
- Almond flour. Yes, yes it is true I’m slightly obsessed with almond flour. It is such a good alternative to regular flour and it is a great gluten-free and paleo option!
- Almond butter. I mainly add this for the consistency of the butter to be what I felt is right to be. You can use any smooth nut butter that you like.
- Pantry staples. Baking powder, shredded coconut and pumpkin spice Because, hey pumpkin spice goes well with everything.
Delicious beet sheet pancakesCourse: Breakfast, Snacks
2 medium sized beets – 1 1/4 cups mashed beets
1 medium sized ripe banana
1/2 cup almond flour
2 tbsp almond butter
1 tsp baking powder
1 tsp pumpkin spice
Shredded coconut to sprinkle (optional)
- Blend the boiled beets in the blender until they are fully mashed
- Add all ingredients in the blender and blend away
- Line a baking sheet with parchment paper
- Poor the mixture in the baking sheet
- Sprinkle some shredded coconut
- Bake at 375F (190.56 degrees Celsius) for 20-25 min or until is fully set
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