Banana Beetroot Pancakes That Are As Delicious As They Are Beautiful

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These healthy, colorful, and delicious Banana Beetroot Pancakes are so easy to make, and toddlers LOVE them! Try this recipe once and you’ll want to make it over and over again.

Hey, friends! Tania from Cooktoria here, sharing one of my son’s all-time favorite breakfast recipes – Banana Beetroot Pancakes. Not only are these colorful cakes tasty, but they are packed with banana and beetroot, so your little one (or not so little) will get in some veggies, too!

This pancake recipe yields gloriously fluffy pancakes, even though they’re made with bananas and beets. These pancakes have more substance than your average pancake, which means they can actually fuel your loved ones until lunchtime. Top them with extra fruits and berries and drizzle with some maple syrup. Now that’s what breakfast should look like!


  •         Bananas. You’ll need to use ripe bananas for optimum sweetness and texture.
  •         Beets. Make sure your beets are cooked before you throw them into the blender. You can cook them beforehand and store them in the refrigerator for up to 5 days.
  •         Milk. Regular or non-dairy milk can be used. I absolutely love Vanilla Almond milk because it brings extra flavor to the pancakes.
  •         Eggs.
  •         Flour. Use all-purpose or whole wheat flour.
  •         Baking Powder + Baking Soda. These ingredients make your pancakes fluffy.


  1. Place the bananas and a beet into a food processor or a blender, and pulse until smooth.
  2. Add the eggs and milk, and pulse for 10 seconds.
  3. Add the flour, baking soda, and baking powder, and pulse for about 15-20 seconds, until no lumps remain. Don’t over-pulse it!
  4. Heat a griddle or skillet over medium-low heat. Ladle about 1/2 cup of the batter onto the skillet. Cook the pancakes until bubbles form on top (about 2-3 minutes). Flip and brown the other side.
  5. Serve immediately or keep warm in a 200ºF oven. Serve with fresh fruits and maple syrup.


Don’t over-pulse the batter! Pulsing for 15-20 seconds is enough to mix in the flour. A few lumps are OK.

If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are dark on the outside but still raw on the inside.

Use a non-stick griddle. I always grease the skillet with a little coconut oil or butter before I add the first pancake. After that, there’s no need to grease it anymore.

Use real maple syrup! It is SO. MUCH. BETTER.


Cool your pancakes completely. Place a sheet of wax paper between each pancake and stack them together. Place those stacks in a resealable bag to freeze. Use the frozen pancakes within 2 months for best quality. Pancakes can be reheated in a microwave, oven, or even a toaster.


Add a scoop of chocolate chips, chia seeds, or blueberries to the batter. Use your favorite fruits, berries, nut butters, and seeds to garnish.

Let me know how this colorful pancake recipe turns out for you and your family – I love these pancakes and I hope you do, too!


Tania is a creator of food blog called Cooktoria, where she shares quick and healthy recipes with Mediterranean twist. All of her recipes include step-by-step photos as well as instructional videos, which is very helpful. She can’t wait to become friends with you!

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