A food I had a love/hate relationship with for many years. But after realizing they don’t have to be glorified breakfast cake or particularly even eaten at breakfast (which also isn’t my go-to), I’ve fully embraced pancakes in all the wonderful ways.
This version is just about as whole-food as you can get, with oats, beets, banana, eggs, and not a lot else. These days, I tend to add on greens and maybe an additional egg to make pancake meals a balanced meal.
Hope you enjoy!
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Beet Banana Pancakes, serves 2
Inspired by David of Green Kitchen Stories
Prep: 40-60 minutes to roast beets (can be done ahead) | Cook: 15 minutes
1 banana, peeled
1 cup /100 gr rolled oats
2 – 4 Tbs. filtered water, or more as needed
⅛ tsp. salt
¼ tsp. baking powder
2 medium / 100 gr cooked beets
coconut oil or ghee for frying
1-2 tsp. olive oil
1-2 handfuls of greens
1 fried or scrambled egg, for each serving
- Prep ahead: Wash and halve the beets and wrap them in foil. Roast in a 400 degree F oven until soft, about 40 minutes. You can prepare more while you’re at for other meals or snacks.
- To make Pancakes: Crack the eggs into a blender; add the banana, water, oats, salt and baking powder and blend until smooth.
- Then pour into a bowl. Grate the cooked beets and add into the batter and stir through.
- Heat a little oil in a sauté pan over medium-high heat.
- Whisk the batter and thin it a little as needed, then pour in ⅓-½ cup amounts into the pan. Cook for about 1-2 minutes on each side. Repeat with the remaining batter. If planning to have some leftovers, reserve the unused batter, so you can cook and enjoy them fresh.
- For the greens and eggs: Heat the remaining coconut oil, add a pinch of salt, and stir in the greens, and a splash of water if needed. Steam/sauté for a couple minutes until wilted.
- Then fry or scramble one additional egg per serving
- Serve topped with a dollop of yogurt, molasses or applesauce, and with the fried egg and greens on the side.