These Easy Pink Pancakes are a fun way to start the day, made with just a handful of simple ingredients and a hint of beet juice for a festive pink hue. Naturally sweetened with banana and packed with protein, they’re a perfect breakfast for the whole family to share on a special Valentine’s morning.
Ingredients
- 1 large banana, ripe
- 2 large eggs
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- 1 tablespoon butter
- 10-20 drops of beet juice
Directions
1. Using a bowl or a plate, mash your ripe banana with a fork until soft.
2. In a separate bowl, add your eggs and whisk with a fork until fully combined. Pour the egg mixture in with the banana and whisk again until blended.
3. Whisk in cinnamon, vanilla extract, and drops of beet juice.
4. Add butter to a large stovetop pan over high heat, after melted and pan sizzling, reduce heat to low for cooking.
5. Pour around 1 to 2 tablespoons of batter at a time to create small to mid-size pancake. Avoid making them too big as cooking is slow and takes time!
6. Cook on low for 2-3 minutes each side, once the edges are starting to look set and when you lift a corner, the bottoms look browned or golden. Feel free to flip and cook the other side more to make them evenly browned.
7. Keep the cooked pancakes warm in the oven and serve with fresh berries, maple syrup, raw honey for added colour and flavour.
Notes
- Remember to cook on low so as not to burn too quickly and to get an even brown on each side!
- For your beet juice, wrap a beet in foil or parchment and place in your oven at 400°F for 10-15 minutes, we used a lemon squeezer to add our drops!
- If you want to make them a little fluffier, you can add ¼ teaspoon of baking powder to the mixture!
- If you’re wanting to add any fruit or toppings in the pancake batter, sprinkle on top once they’re already mid-way cooked.
- These pancakes are equally delicious with and without the beet juice; they just won’t be pink if you omit!
