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Gluten-Free Beet Pancakes
A healthy and delicious gluten-free pancake recipe
Course Breakfast
Cuisine American
Keyword Gluten-Free Beet Pancakes
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 12 pancakes
Author Jenny
- 2 cups gluten-free flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 medium beet cooked and peeled (approximately 4oz.)
- 1/2 cup yogurt
- 1/2 cup applesauce
- 1 tsp. vanilla
- 2 eggs
- splash of milk if necessary to thin batter
Add your cooked and peeled beet, yogurt, applesauce, vanilla, and eggs to a blender or food processor. Pulse until smooth.
Add your gluten-free flour, baking soda, and salt and pulse again until thoroughly mixed. Add milk as necessary if your batter is too thick.
Heat a skillet over medium heat and add oil to the pan.
Pour 1/4 cup batter per pancake and fry over medium heat for 2-3 minutes per side.
Serve hot, or freeze for later. Enjoy!