“Red Velvet” Beet Pancakes

Jessica Brown


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Makes servings

1/2 cup gluten-free steel-cut oats

1/4 cup chopped cooked beet

1 teaspoon cinnamon

1 Tablespoon pure maple syrup (optional)

1 teaspoon baking powder

1 teaspoon coconut oil

Milk (if needed)

1 free-range egg or 2 yolks

Beets provide a nutrient boost in this creative take on pancakes from the new cookbook Baby Nosh. Written by Jennifer Browne and Tanya R. Loewen, it’s packed with plant-based and gluten-free recipes. Babies 9 months and older will love these!


1. Combine all ingredients in a blender and puree until smooth, adding milk by the tablespoon if needed for consistency.

2. Spoon batter onto a hot, lightly oiled griddle.

3. Once tops look bubbly and edges are drying out slightly, flip.

4. When other side is done, remove from heat and allow to cool until just warm before serving.