Author: Michelle Piccolo (@feedingourtoddlers) for FoodieKid    Prep Time: 5 mins Cook Time: 15 mins     

Total Time: 20 minutes Yield: 10 pancakes Category: Breakfast Method for Simple Starters: Steamed

Are pancakes a frequent breakfast request in your house? If so, try upping the nutritional value by adding in some beets (which also makes them look more fun, too!). We present our Beet + Oat Pancakes recipe featuring Simple Starters’ Root Veggie & Squash Pack. Healthy and colorful, these pancakes are a delicious breakfast the whole family will love. 

Ingredients:

1 large egg, beaten

½ cup oat milk

1 tablespoon pure maple syrup 

1 pack of beets from the Simple Starters’ Root Veggie & Squash Pack

1 cup whole wheat or sprouted grain flour

½ cup whole rolled oats

1 tablespoon chia seeds

1 tablespoon ground flax seeds

2 tablespoons baking powder

¼ teaspoon salt

Unsalted butter

Instructions:

Cook beets packet according to package instructions and puree until smooth.

In a large bowl, whisk together the egg, oat milk, syrup and pureed beets. Then add in the flour, oats, chia seeds, ground flax seeds, baking powder and salt. Whisk to combine. If it seems too thick, you can add a little more oat milk. 

Heat butter in a large pan over medium heat, using enough butter to lightly coat the pan. Add ¼ cup of batter to the pan for each pancake. Cook for a few minutes until the top starts to bubble and edges firm up. Flip and cook on the other side for a few more minutes until cooked through. Repeat until all of the batter is used, adding more butter to the pan if necessary.  

Serve with some pure maple syrup and fruit. Leftovers can be stored in the refrigerator for up to 5 days and reheated in the toaster.

Click here to see Michelle’s original recipe on @feedingourtoddlers!

To learn more or shop for Simple Starters, click here.