Pink Valentine’s Day Pancakes!

Pink Valentines Day PancakesWhat child wouldn’t want to eat a hot pink pancake? And what parent wouldn’t want to be able to create these hot pink Valentine’s Day Pancakes without weird chemicals or additives? And use a vegetable packed with antioxidants, vitamins and minerals to boot? Hurray, we have done it by making Beet Pancakes for Valentine’s Day!

Beets provide a powerful array of antioxidants, including betalain which is responsible for that rich, deep color. They also offer multiple other antioxidants, as well as good amounts of vitamin C, magnesium, folate, potassium, fiber and manganese.

Roasting the beets brings out the natural sweetness best, but it’s difficult to squeeze this step in before breakfast! I roasted my beets the night before and pureed them in the morning. The next time I do this, I plan to roast and puree extra beets so I can freeze some for future pink pancakes or whatever else! Some vegetables need extra liquid to make a good puree, however roasted beets puree well by themselves.

Easy Roasted Beets


  • 1 medium beet
  • Canola oil


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Wash beet and cut in quarters.
  3. Place beet on sheet of aluminum foil, and drizzle with canola oil.
  4. Fold aluminum foil over and seal edges.
  5. Roast for about 2 hours.
  6. Cool, then skin should peel off easily.

Valentine’s Beet Pancakes

Servings: 4


  • 3/4 cup milk
  • 2 tablespoons vinegar or lemon juice
  • 1 cup whole wheat flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • 1 tablespoon butter, melted
  • ¼ cup flaxseed meal (optional)
  • ½ cup beet puree (1 medium beet)


  1. Roast and puree beets.
  2. Combine milk and vinegar in medium bowl.
  3. Sift together flour, sugar, baking powder, baking soda, salt in large bowl.
  4. Melt butter.
  5. Mix melted butter, egg, and flaxseed meal into milk.
  6. Add milk mixture and pureed beets to flour mixture.
  7. Mix just until combined, batter will be lumpy.
  8. Heat pan or griddle on medium (I know it’s ready when I flick a little water on, and it sizzles).
  9. Spoon about ¼ cup of batter onto pan, and cook until bubbles appear on surface. Flip and cook until browned.