Waking up to the aroma of fresh pancakes sizzling on the griddle is one of life’s simple pleasures. Today, I’m sharing my beloved recipe for Strawberries & Cream Beet Pancakes, a vibrant twist on a classic breakfast that’s not just gluten-free but also low in sugar and packed with protein. Imagine fluffy, moist pancakes that combine the sweet burst of strawberries with the earthy richness of beets, making it not only a treat for your taste buds but also a nutritious start to your day. These pancakes are easy to whip up, perfect for busy mornings or a leisurely brunch, and can be customized to suit your family’s preferences. Ready to elevate your breakfast routine—who’s in for a plate of deliciousness?
Why is this pancake recipe so special?
Fluffy Perfection: These Strawberries & Cream Beet Pancakes offer a light, airy texture that will make your breakfast feel indulgent without the guilt.
Nutritious Twist: Packed with protein and fiber, they’re perfect for health-conscious eaters looking for a satisfying start to their day.
Versatile Options: Customize with various toppings or variations like a Berry Medley or even some wholesome nuts for added crunch!
Quick and Easy: Whip them up in no time—ideal for busy mornings or a cozy brunch with loved ones. You’ll be amazed at how simple it is to create this delicious and nutritious feast.
Crowd-Pleasing Delight: Perfect for family gatherings, these pancakes are sure to impress everyone at the table. Who wouldn’t love a plate of vibrant pancakes filled with flavor?
Strawberries & Cream Beet Pancakes Ingredients
• Get ready to create something delicious!
For the Batter
• Oat Flour – Provides structure and fiber; can be substituted with almond flour for a different texture.
• Baking Powder – Helps pancakes rise; ensure it’s fresh for optimal leavening.
• Koyah Organic Beet Powder – Adds color and nutritional benefits; can be replaced with pureed beets if preferred.
• Eggs – Provide protein and bind ingredients; for a vegan option, substitute with flaxseed meal (1 tbsp flaxseed meal + 3 tbsp water = 1 egg).
• Vanilla Greek Yogurt – Offers protein and creaminess; can be swapped with dairy-free yogurt for a vegan version.
• Vanilla Extract – Adds flavor; use real vanilla for better taste; avoid imitation for quality.
• Strawberries – Used in the batter and as a topping; fresh or frozen can be used, though fresh will yield better texture and flavor.
Step‑by‑Step Instructions for Strawberries & Cream Beet Pancakes
Step 1: Whisk Dry Ingredients
In a large mixing bowl, combine 1 cup of oat flour, 2 teaspoons of baking powder, and 2 tablespoons of Koyah Organic Beet Powder. Whisk thoroughly until there are no clumps, ensuring even distribution of the dry ingredients. This step sets the foundation for your Strawberries & Cream Beet Pancakes by adding structure and color to the batter, giving it that beautiful pink hue.
Step 2: Prepare Wet Ingredients
In a separate bowl, crack 2 eggs and whisk them until they’re well beaten. Mix in 1 cup of vanilla Greek yogurt, followed by 1 teaspoon of vanilla extract. If using, include 1 tablespoon of baking emulsion for extra flavor. Stir until the mixture is smooth and creamy, which will provide moisture and richness to your pancakes, ensuring a delightful texture.
Step 3: Combine Mixtures
Carefully add the wet ingredients to your dry ingredient bowl and stir gently. Be cautious not to overmix; a few lumps are perfectly fine! This step is crucial to keeping your Strawberries & Cream Beet Pancakes light and fluffy. If desired, fold in 1 cup of chopped fresh strawberries for added flavor throughout the batter.
Step 4: Preheat the Skillet
Place a non-stick skillet or griddle over medium-low heat and allow it to warm for about 3 minutes. Lightly grease the surface with cooking spray or a little butter to prevent sticking. Achieving the right temperature is key; a properly heated skillet will help form a nice golden-brown crust on your pancakes while keeping the insides fluffy.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for approximately 3-4 minutes, or until bubbles begin to form on the surface and the edges look set. This visual cue indicates that it’s time to flip, ensuring that your pancakes are perfectly cooked on one side before turning.
Step 6: Finish Cooking
Gently flip each pancake using a spatula and cook for an additional 1-2 minutes, or until both sides are golden brown. This short cooking time on the second side helps retain moisture inside, making your Strawberries & Cream Beet Pancakes deliciously fluffy yet cooked through. Keep an eye on them to avoid overcooking.
Step 7: Serve and Enjoy
Once cooked, stack your pancakes on a warm plate and top them with a dollop of extra vanilla Greek yogurt and a few fresh strawberries for garnish. Serve immediately for the best taste and texture. With each bite, you’ll savor the delightful combination of flavors and colors in your luscious Strawberries & Cream Beet Pancakes!
Make Ahead Options
These Strawberries & Cream Beet Pancakes are the perfect solution for busy mornings, allowing you to save time and enjoy a nutritious breakfast without the rush! You can prepare the batter up to 24 hours in advance; simply mix the dry and wet ingredients and keep the mixture in an airtight container in the refrigerator. To keep the batter fresh, avoid adding the chopped strawberries until you’re ready to cook. When you’re set to serve, just fold in the strawberries and pour the batter onto a preheated skillet as directed. This way, your pancakes will be just as fluffy and vibrant, ensuring a delicious start to your day with minimal effort!
What to Serve with Strawberries & Cream Beet Pancakes
Waking up is a delightful experience when complemented by a vibrant breakfast spread and delicious bites that elevate your morning.
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Creamy Greek Yogurt: A dollop adds extra protein and smoothness, enhancing the pancake’s rich flavor while keeping it lovely and light.
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Fresh Berries: A mix of blueberries, raspberries, or blackberries provides a refreshing contrast that enhances the fruity notes of the pancakes.
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Maple Syrup: Drizzle a touch of real maple syrup over these beet pancakes to introduce a hint of natural sweetness that balances their earthiness.
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Chia Seed Jam: A spread of homemade chia seed jam can deliver an exciting twist, offering both sweetness and additional nutrients to your breakfast plate.
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Nutty Granola: A sprinkle of granola introduces satisfying crunch and texture, creating a delightful fusion with the fluffy pancakes.
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Herbal Tea or Coffee: Pair with a cup of herbal tea or a freshly brewed coffee to create a cozy, comforting experience that’s perfect for leisurely mornings.
How to Store and Freeze Strawberries & Cream Beet Pancakes
Fridge: Store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days. This keeps them moist and ready for a quick breakfast.
Freezer: For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They can be frozen for up to 1 month.
Reheating: Reheat refrigerated pancakes in the microwave for about 30 seconds, or place them on a skillet over medium-low heat until warmed through. Enjoy the vibrant flavors of your Strawberries & Cream Beet Pancakes anytime!
Serving Fresh: For the best taste, serve pancakes immediately after reheating, topped with fresh strawberries and yogurt for an extra burst of flavor.
Expert Tips for Strawberries & Cream Beet Pancakes
• Avoid Overmixing: Gently combine the ingredients to maintain the fluffiness of your Strawberries & Cream Beet Pancakes; a few lumps are perfectly fine!
• Rest the Batter: Allow the batter to sit for 5-10 minutes before cooking. This helps improve texture, making your pancakes even fluffier.
• Mind the Heat: Cook on medium-low heat to prevent burning while ensuring the pancakes cook all the way through—this applies especially for the second side!
• Fresh Ingredients: Use fresh strawberries for the best flavor and texture. Frozen strawberries can make the batter too watery, so adjust accordingly.
• Consider Toppings: Enhance your pancakes’ flavor with a sprinkle of nuts or a drizzle of honey, providing a delicious finishing touch to your nutritious meal.
Strawberries & Cream Beet Pancakes Variations
Feel free to let your creativity shine in the kitchen and customize these pancakes to match your taste!
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Chocolate Beet Pancakes: Add cocoa powder for a luscious chocolate twist. The earthy beets will enhance the rich flavor, creating a dessert-like breakfast!
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Berry Medley: Swap strawberries for a delightful mix of berries such as blueberries or raspberries. This variation brings a burst of color and taste, perfect for a fresh morning treat!
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Spiced Pancakes: Stir in spices like cinnamon or nutmeg to warm up your breakfast. The hint of spice makes each bite feel cozy and inviting, ideal for chilly mornings!
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Savory Spin: Toss in some fresh spinach or herbs for a savory pancake experience. Imagine these on your brunch table—a unique take that will surprise and delight your guests!
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Vegan Option: Replace eggs with a flaxseed mixture and choose plant-based yogurt for a completely vegan version. These pancakes will remain just as fluffy and nutritious, making them accessible for everyone!
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Nutty Delight: Sprinkle in some chopped nuts like walnuts or pecans for a satisfying crunch. This simple addition elevates texture and adds a delightful nutty flavor!
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Maple Glaze: Drizzle a homemade maple syrup or a light maple glaze over your pancakes for added sweetness. It infuses a classic flavor that pairs beautifully with the beet and berry.
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Tropical Twist: Blend in some shredded coconut and top with sliced bananas for a tropical vibe. This fruity variation transforms your pancakes into a vacation on a plate, perfect for sunny mornings!
Strawberries & Cream Beet Pancakes Recipe FAQs
How do I choose ripe strawberries for the best flavor?
Absolutely! Look for strawberries that are bright red, firm, and free from any dark spots. The sweeter the berry, the more flavorful your strawberries & cream beet pancakes will be. If they have a shiny surface and a fresh green cap, you’re onto a winner!
How should I store leftover pancakes?
You can store your leftover Strawberries & Cream Beet Pancakes in an airtight container in the refrigerator for up to 3-4 days. Just make sure they’re cooled completely before sealing. This way, they stay moist and ready for your next delicious breakfast!
Can I freeze the pancakes for later?
Yes, you can! To freeze your pancakes, place them in a single layer on a baking sheet and freeze for about an hour or until solid. Then, transfer them to an airtight container or freezer bag where they can last up to 1 month. Make sure to separate layers with parchment paper to prevent sticking!
What should I do if my pancake batter is too thick?
No worries! If you find your batter is too thick, simply add a splash of milk (dairy or non-dairy) to loosen it up. Mix gently just until combined—remember, a few lumps are okay! This ensures your pancakes remain fluffy and light.
Are these pancakes suitable for vegan diets?
Very! To make your Strawberries & Cream Beet Pancakes vegan, substitute the eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water equals 1 egg) and use a plant-based yogurt. This substitution keeps the pancakes delightful without compromising on flavor.
Can I use other types of flour?
Of course! While this recipe calls for oat flour, you can experiment with almond flour, spelt flour, or even whole wheat flour. Each type will yield slightly different textures, so I recommend starting with oat or almond flour for the best results!
Delicious Strawberries & Cream Beet Pancakes for Health Lovers
Ingredients
Equipment
Method
- In a large mixing bowl, combine oat flour, baking powder, and beet powder. Whisk thoroughly until there are no clumps.
- In a separate bowl, whisk eggs until beaten. Mix in yogurt and vanilla extract. Stir until smooth and creamy.
- Carefully add wet ingredients to dry ingredients bowl and stir gently. Fold in chopped strawberries if desired.
- Preheat a non-stick skillet over medium-low heat for about 3 minutes. Lightly grease the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 3-4 minutes.
- Gently flip each pancake and cook for an additional 1-2 minutes until both sides are golden brown.
- Stack pancakes on a warm plate and top with extra yogurt and fresh strawberries. Serve immediately.
