Kid Friendly Beet & Herb Pancakes
Okay, so these pancakes are meant to be shared with all you mamas and papas out there with little ones just starting to eat solids. However, these babies are so damn delicious that I’m eating them right along with my sweet girl and I think they’re suitable for everyone. Beets are one of my favorite vegetables that we grow here at Tumbleweed Farm and I’m so happy to report that Pepper loves them too! These pancakes could not be easier to whip up. They only require three main ingredients and are easily adaptable to make sweet or savory. The ones I’m sharing today are seasoned with dill and yogurt but we’ve also made these seasoned with cinnamon and nutmeg and topped them with butter (and if you’re feeling fancy a drizzle of honey for good measure). These are great to whip up early in the week and enjoy as leftovers throughout the week (they should be eaten within 3 days of making) you can lightly reheat them in your oven before serving or they can be eaten cool or at room temperature.
I’ll share more of my pancake creations in the near future but we make a version of these using any type of pureed veggies, fruit and meat alike. It’s a great way to incorporate nutritious ingredients in a safe and easy treat for you little ones to gum on. I follow a loose recipe of 1 cup of puree (veggie or fruit) with two eggs. I’ll add herbs or spices to the puree before lightly frying on the stove top. These work great with leftover salmon (we make a salmon and pea version of these that’s awesome) and then you can top them with yogurt, tahini, nut butter, or simply a dollop of butter for some good old fashioned fat. I hope you and your little ones love these as much as we do. When I eat them for myself I usually double up on the yogurt and add a little lemon juice for good measure. Have fun and happy cooking with your little ones!
Kid Friendly Beet & Herb Pancakes
Prep Time: 20 minutes Cook Time: 5 minutes Serves: 6 pancakes
- 2 medium size beets, cut into 1/4 inch chunks (no need to peel)
- 1 tablespoon minced dill
- 2 eggs
- pinch of good quality fine sea salt (optional)
- butter or ghee for frying
- plain whole milk yogurt for serving
- squeeze of lemon juice for serving (optional)
Preparation
- Place the beets in a saucepan filled with water and bring to a boil. Reduce the heat to medium, cover the pot and lightly boil/simmer until the beets are tender. About 15 minutes. Drain.
- Place the beets in a deep bowl and puree them with an immersion blender or use your food processor to puree them. Measure out 1 cup (if there's more keep the rest for another batch or to add to morning porridge or another baked good) Add the dill, eggs and a pinch of salt and puree the mixture together.
- Heat the butter or ghee in a medium size skillet over medium heat. Add 1/4 cup scoops of the batter and lightly fry for about 2-3 minutes per side.
- Serve with yogurt, extra dill and a squeeze of lemon juice if you desire.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary.
have you made these with golden beets??? was the flavor just as good?
Golden beets are lovely for these and the flavor is very similar.
Going to have to try this one. My girl doesn’t love eggs yet, but they’re so good for her and I have so many this time of year, I try to sneak them in in other places. She’s always down for beets!
Thanks for another great recipe, Andrea!