I needed a new way to make pancakes. These beet protein pancakes are so good. My old recipe is perfect, but they didn’t include any vegetables. I had purchased some frozen beets from Trader Joe’s. Thank God they’re selling them frozen now! I am so lazy and sometimes my beets spoil because I never feel like cutting them. So, thank you TJ’s for doing the hard work for me!
Beet Protein Pancakes are the best. I mean seriously! If you’re a fan of beet juice like I am, then this is the recipe for you. I added a little date sugar and vanilla extract to sweeten the pancakes. If you want these pancakes to be completely low sugar, ditch the date sugar. Speaking of dates, it’s important to mention that I drizzled some Silan on top of these. Silan is a lower sugar alternative to maple syrup, honey, agave nectar, and molasses. It’s high in nutrients! So, if you’re someone that is trying to consume less sugar, try date syrup!
Also, I want to mention that there are so many delicious toppings you can add on top of these beet protein pancakes. For example, here are a few of my suggestions: Top these beet pancakes with creamy peanut butter, bananas, and chocolate chips. Top these beet pancakes with blueberries and almond butter. Or, you could even top these beet pancakes with fig jam and pistachio nuts.
How to make beet protein pancakes:
First off, to make these beet protein pancakes, you’re going to need some beets! Duh! I am using frozen beets, that cuts down the time to make these tremendously. If you will be using fresh beets, then you should bake them and then blend them. I added the beets to a blender along with some of Ripple’s Pea Milk, vanilla extract, water, and chia seeds.
After blending the beet milk mixture, I made a mix of chickpea flour, arrow root powder, baking powder, and salt. Then, I poured the beet milk mixture into the flour mixture. After that, I mixed until I achieved a thick pancake mix.
Lastly, I added some ghee to a pan and then proceeded to make my pancakes! I always cook my pancakes 3 minutes on each side over medium/low heat. Due to the fact that I have had so many failures when it comes to making pancakes, I learned that having the heat on medium/low prevents them from overcooking too fast!
Want more breakfast recipes?:
- One Hour Cinnamon Rolls
- Healthy Raspberry Pineapple Smoothie
- Healthy Chocolate Gingerbread Oatmeal
- Easy Sweet Potato Muffins
For the Beets:
- 1 cup Frozen Beets
- 1 tbsp Chia Seeds
- 1/2 cup Ripple Pea Milk (or Almond or Cashew Milk)
- 1 cup Water
For the Pancakes:
- 2 tbsp Silan Date Syrup
- Raspberries and Strawberries, optional
- Begin by cooking your frozen beets according to instructions. If you’re using fresh beets, chop them up and bake them in the oven on 375 degrees F for 10 to 20 minutes.
- Add the beets, chia seeds, pea milk, and water to a high speed blender and blend until there’s a liquid.
- Add 2 tbsp of ghee to skillet over medium/low heat. Allow this to heat for at least 5 minutes. During this time, prepare your egg replacer.
- To a large bowl, add the chickpea flour, arrowroot starch, baking powder, sea salt, and egg replacers. Then proceed to add the beet milk mixture. Using a spatula, mix until all of the ingredients are well combined. If you’re lazy, add all of the ingredients to the blender and blend.
- Using a 1/4 cup measuring spoon, add some of the pancake mix to the cup and then pour into the skillet. Cook for 3 minutes on each side.
- After cooking all of the pancakes, top with Silan and fruit.
- Nutrition facts are without the date syrup.
- Have a lot of pancakes? Freeze them for pancakes ready to go at any time.
- Add protein powder to these pancakes for extra protein. I didn’t add any protein because my protein powders are colored and I didn’t want to change the color of these pancakes.
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