These beet pancakes were a big, big hit at our house. They are easy to make, nutritious, and delicious. My kids kept asking for more while my husband and I were trying to save some for ourselves :).

They are a great portable snack. As they are nut-free, I put them in my son’s kindergarten snack box (his school is nut-free). We also take them with us to the playground.

These 5-ingredient beet pancakes are rich in:

  • Protein and healthy fats from eggs
  • Vitamin B6, vitamin C, manganese, potassium, and fiber from bananas
  • Manganese, calcium, and fiber from cinnamon
  • Folate, minerals (manganese, potassium, copper), and fiber from beets
  • Healthy fats from coconut oil

These 5-ingredient beet pancakes can be served without any toppings as they are sweet, moist, and delicious. Or you can always add your favourite pancake toppings.

Our favourite toppings are:

  • maple syrup
  • raw honey
  • nut butters (we love almond and cashew butter)
  • jam (we love mango jam)
Tasty Tuesday: 5-ingredient Beet Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
5-ingredient Beet Pancakes
  • 4 eggs
  • ⅓ cup mashed beets
  • 3 medium bananas, mashed (1½ cup mashed)
  • ½ teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • Coconut oil - for frying
  • Toppings - maple syrup, raw honey, nut butter, jam, coconut flakes
  1. Boil the beets with the skin on until they are fork-tender. Peel the beets and mash them with a potato masher or a fork.
  2. Beat the eggs in a big bowl. Mix in the mashed beets and the mashed bananas. Add the cinnamon and the vanilla extract.
  3. Heat up a frying pan on medium heat and add 1 teaspoon of coconut oil. Drop spoonfuls of the pancake batter onto the heated frying pan. Do not make the pancakes too big as they will be hard to flip.
  4. Flip the pancakes when they are lightly brown on the side resting on the frying pan. Be careful as the pancakes are fragile, but not too fragile for you not to be able to flip them.
  5. After making 2 batches, drop another teaspoon of coconut oil onto the frying pan. Do this every other 2 batches.
  6. To keep the pancakes warm, place them on a plate in an oven warmed up to 170 F.
  7. Top them with your favourite toppings and enjoy!

What is your child’s favourite pancake topping?