Go Back
+ servings

Beet Pancakes with Quinoa


  • 2 large (or 3 medium-sized) beets enough for ½ cup puréed beets
  • ½ cup whole wheat pastry flour
  • ½ cup quinoa flour
  • ½ cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ Tbsp dark brown sugar (or natural sugar)
  • 2 eggs (large or XL)
  • ½ tsp vanilla
  • 1 cup Greek yogurt
  • ½ cup milk
  • (alternately, instead of the Greek yogurt and milk combo above, you can use 1 ½ cups buttermilk)
  • 3 Tbsp clarified butter or coconut oil, for the griddle


  • Roast the beets
  • Preheat the oven to 400° F
  • Cut the greens away from the beets and scrub them well.
  • Place them in a baking dish with about ½" of water in the bottom. Cover tightly with aluminum foil and roast them until they're very tender. (For medium-sized beets ~ 50 minutes and for large beets ~ 60 minutes). You'd like them to be soft and easy to penetrate with the tip of your knife.
  • After they're cool and peeled, puree them in a food processor or blender until smooth.
  • Measure out ½ cup. Freeze any extra.

  • Make the Pancakes
  • In a small bowl, sift together the flours, baking powder, baking soda, salt, and sugar.
  • In a medium-size bowl, beat together the eggs, yogurt, milk, butter, vanilla, and beet purée.
  • Whisk in the flour mix, being careful not to over mix
  • Heat a large skillet or griddle over medium-high heat and brush with clarified butter or oil. Drop the pancake batter by the scant ¼ cup. Cook until bubbles break through and turn the pancakes. (They will be quite moist so make sure to wait long enough, or they might fall apart when you turn them)
  • Cook for 1 - 2 minutes on the other side, or until lightly browned.
  • Serve with maple syrup and butter.