These naturally pink pancakes get their color from real beets and their flavor from simple, nourishing ingredients. Soft on the inside with lightly crisp edges, they’re a fun way to add extra nutrients to breakfast without sacrificing taste. Perfect for little hands, special mornings, or a festive brunch spread.
In a blender, combine all your ingredients (it's seriously that easy!)
Let batter rest for 10 minutes so the oats can absorb the liquid and thicken.
Grease a non-stick pan with avocado oil. Place your heart-shaped silicone mold in the pan. Pour 2-3 spoonfuls of batter into the mold, and flip over once bubbles have formed and bottom is golden (Cook for about 2-3 minutes on one side. Turn over and cook for another 1-2 minutes.) Repeat until all pancakes are made. Enjoy!
** If choosing to bake your pancakes in the oven rather than on the skillet, preheat your oven to 350F and bake for 10 minutes. While definitely easier (and the color is more beautiful), we find the flavor really shines when cooked on the skillet.
Ingredients
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