Vegan Blueberry Beet Pancakes Recipe
**Vegan Blueberry Beet Pancakes Recipe: A Nutritious and Colorful Breakfast Delight**
Looking to add a vibrant, healthy twist to your morning routine? Vegan Blueberry Beet Pancakes are a delicious and visually stunning way to start your day. Packed with antioxidants, fiber, and plant-based goodness, these pancakes are not only eye-catching with their natural pink hue but also incredibly nourishing. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to impress.
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### Why Beets and Blueberries?
**Beets** are a nutritional powerhouse, rich in folate, manganese, potassium, and nitrates that support heart health and stamina. Their natural sweetness and earthy flavor pair surprisingly well with breakfast foods.
**Blueberries**, on the other hand, are loaded with antioxidants, particularly anthocyanins, which give them their deep blue color and help fight inflammation and oxidative stress.
Combining these two superfoods in a pancake recipe not only boosts the nutritional value but also creates a beautiful magenta color that’s sure to brighten up your plate.
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### Ingredients
**Dry Ingredients:**
– 1 1/4 cups all-purpose flour (or whole wheat flour for added fiber)
– 2 tbsp coconut sugar or maple sugar
– 1 tbsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
**Wet Ingredients:**
– 1 small cooked beet (about 1/2 cup, peeled and chopped)
– 1 cup unsweetened plant-based milk (almond, soy, or oat)
– 1 tbsp apple cider vinegar or lemon juice
– 1 tsp vanilla extract
– 2 tbsp melted coconut oil or neutral oil
**Add-ins:**
– 1/2 cup fresh or frozen blueberries (if using frozen, do not thaw)
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### Instructions
1. **Prepare the Beet Puree:**
– In a blender or food processor, combine the chopped cooked beet, plant-based milk, apple cider vinegar, vanilla extract, and melted coconut oil. Blend until smooth and creamy.
2. **Mix the Dry Ingredients:**
– In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, and salt.
3. **Combine Wet and Dry:**
– Pour the beet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
4. **Fold in Blueberries:**
– Gently fold in the blueberries. If using frozen, toss them in a little flour first to prevent them from sinking and bleeding too much color into the batter.
5. **Cook the Pancakes:**
– Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or vegan butter.
– Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
– Flip and cook for another 2 minutes on the other side until golden and cooked through.
6. **Serve and Enjoy:**
– Serve warm with your favorite toppings such as maple syrup, coconut yogurt, fresh berries, or a sprinkle of chopped nuts.
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### Tips and Variations
– **Make it gluten-free:** Substitute the flour with a gluten-free all-purpose blend.
– **Add protein:** Mix in a scoop of your favorite plant-based protein powder or a tablespoon of chia seeds.
– **Sweetness level:** Adjust the sugar to your taste or omit entirely for a more savory version.
– **Batch and freeze:** These pancakes freeze well. Simply cool completely, stack with parchment paper between each, and store in an airtight container in the freezer for up to 2 months.
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### Nutritional Highlights (per serving, approx. 2 pancakes)
– Calories: 180
– Protein: 4g
– Fiber: 3g
– Vitamin C: 10% DV
– Iron: 8% DV
– Folate: 15% DV
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### Final Thoughts
Vegan Blueberry Beet Pancakes are a fun and flavorful way to incorporate more vegetables and fruits into your diet. Their naturally sweet flavor, soft texture, and striking color make them a hit with kids and adults alike. Whether you’re preparing a weekend brunch or meal-prepping for the week, this recipe is a wholesome and satisfying option that proves plant-based eating can be both nutritious and indulgent.
So grab your beets and blueberries, and get flipping!