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Probiotic-Rich Beet Greek Yogurt Pancakes

One of the things I enjoy most about cooking is experimenting with ingredients that I do not normally use, and cooking them in ways that are not common. Today, we’re making gluten-free pancakes with beetroot, to give it a natural reddish pink color and incorporate the rich taste of fresh beetroot. Doesn’t it sound great?




Beet Greek Yogurt Pancakes




Total Time

75 mins

Prep: 15 minutes

Cook: 60 minutes

Servings

10

Nutrition

209 cals

We’re going to need 2 medium beets that have been roasted until they are fork tender. Once the beets are ready, combine them with milk in a blender and puree them until there are no more lumps. Now add in the eggs, coconut oil, Greek yogurt, and vanilla extract, and pulse some more until you get a homogeneous mixture. Finally, add in the rice flour, baking powder, sugar and salt and blend just until you get a thick batter – be careful not to over blend as you may end up with tough pancakes.

At this point, heat up a little coconut oil over medium-low heat in a non-stick skillet, and pour half a cup of batter in the middle to form a circle. Allow the batter to cook until bubbles start rising to the surface and the bottom is cooked then flip the pancake over with a spatula and then let the other side cook as well. Once all the batter has been used up, serve the beetroot pancakes with cream cheese, fresh pomegranate seeds and a drizzle of honey or maple syrup. Then tuck in and enjoy!

Beet Greek Yogurt Pancakes Beet Greek Yogurt Pancakes Beet Greek Yogurt Pancakes

More Healthy Pancake Recipes:

Low Carb Garlic Broccoli Pancakes
Cinnamon Apple Pancakes
The Best Chive Potato Pancakes (Try these!)
Healthy Sweet Potato Pancakes (Savory Recipe)

More on Probiotics:

5 Evidence-Benefits of Probiotics for Weight Loss

Ingredients

  • 2 medium beets
  • 1 ½ cups of milk
  • 3 eggs
  • 3 tablespoons of coconut oil + more for cooking
  • 1 cup of Greek yogurt
  • 3 teaspoons of vanilla extract
  • 1 ½ cups of rice flour
  • 3 teaspoons of baking powder
  • 2 tablespoons of sugar
  • A pinch of salt
  • 1 cup of pomegranate seeds, for serving
  • Cream cheese, for serving
  • Honey or maple syrup, for drizzling

Directions

  1. Pre-heat oven to 400 deg. Fahrenheit (200 deg. Celsius)
  2. Place beets on a baking tray and roast beets for 40 minutes, or until a fork can be easily pierced through them
  3. When beets are done roasting, carefully remove the skin and roughly cut them into pieces
  4. In a blender, puree beets with milk until no lumps remain. Add in eggs, coconut oil, Greek yogurt and vanilla extract, and pulse until you get a homogeneous mixture
  5. Add rice flour, baking powder, sugar and salt and blend just until you get a thick batter (be careful not to over blend)!
  6. Heat up a little coconut oil over medium-low heat in a non-stick skillet
  7. Pour ½ cup of batter in the middle of the skillet and let the batter cook until bubble form at the surface and bottom is cooked. Flip pancake over with a spatula and allow the other side to cook as well
  8. Repeat until all the batter has been used up
  9. Serve beetroot pancakes with cream cheese, pomegranate seeds and a drizzle of honey or maple syrup!




Nutrition

Calories

209 cals

Fat

8.4 g

Protein

6.6 g

Carbohydrates

26.4 g

Sugar

6.7 g

Fiber

1 g

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