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Nothing wrong with being sly and camouflaging veg in family favourites. This recipe allows me to get the goodness of beetroot, berries and oats all together. Beetroot gives that beautiful pink/red hue to the food which kids love!! Topped up with berries, some whipped cream & honey or maple syrup – the pancakes just taste divine. I have made these a few times now and kids didn’t have a clue about the beetroot! Was so pleased to get some fine nutrients in them.

This photo was clicked a couple of weeks ago for the Valentine theme for Foodism magazine feature, so it worked out brilliantly and just in time to post for the World Pancake Day!!! Hope you all try some and get your little ones thrilled.

Servings 6-8 pancakes


  • 1,1/2 cups rolled oats, crushed
  • 3 medium sized beetroot, cooked
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 cup milk
  • 2 tbsp honey
  • 2 tsp oil
  • 2 eggs, medium
  • 1/2 tsp vanilla extract
  • Butter for greasing the pan
  • fresh berries, honey, mint leaves, edible flowers as desired for toppings


  • Mix the dry ingredients - flour, baking powder and salt together.
  • Blend beetroot and milk to get a smooth puree. Add in honey, oil, vanilla extract, lightly beaten eggs and mix well.
  • Combine the dry & wet ingredients with a whisker making sure there are no lumps. Feel free to add some more milk for the right consistency.
  • Use little butter just enough to grease a nonstick pan and cook the pancakes on low heat to retain the red colour. I used two small ladles of the batter to make small to medium sized round pancakes. Stack the pancakes in the oven at the lowest setting to keep them warm until you are ready to serve.
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