Beet and Chia Pancakes

By Martha Rose Shulman

Updated Oct. 26, 2022

Beet and Chia Pancakes
Andrew Scrivani for The New York Times
Total Time
1 hour 30 minutes
Rating
4(240)
Comments
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Ever since I read Kim Boyce’s recipe for quinoa and beet pancakes, a recipe that inspired her wonderful book “Good to the Grain,” I’ve wanted to add puréed beets to a pancake batter. I finally got around to it. I used two-thirds whole wheat flour and one-third all-purpose flour in this very pink batter. Ms. Boyce uses a mixture of quinoa flour and all-purpose, which shows off the bright color of the beets to a better effect. I think millet flour would be a good choice too. It’s important to purée the roasted beets until they’re really smooth; I found using a powerful hand blender was more effective for this than my food processor.

Featured in: Beets, Raw and Cooked

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Ingredients

Yield:About 15 pancakes
  • 1large or 2 medium beets (enough for ½ cup puréed roasted beets)
  • 125grams (1 cup) whole wheat flour or teff flour (or a combination)
  • 60grams (½ cup) unbleached all-purpose flour
  • 10grams (2 teaspoons) baking powder
  • 5grams (1 teaspoon) baking soda
  • 2grams (rounded ¼ teaspoon) salt
  • 1tablespoon sugar, honey, or agave syrup (optional)
  • 2eggs
  • 5grams (1 teaspoon) vanilla
  • 1½cups buttermilk or 1 cup yogurt + ½ cup milk
  • 35grams (3 tablespoons) chia seeds
  • 3tablespoons sunflower, grapeseed or canola oil
Ingredient Substitution Guide
Nutritional analysis per serving (15 servings)

103 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 193 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about ¼ inch of stems. Scrub the beets and place in a baking dish (or lidded ovenproof casserole). Add ½ inch water to the dish. Cover tightly. Place in the oven and roast medium beets (4 to 6 ounces) for 50 minutes, large beets (8 ounces) 60 minutes, or until very soft and easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Purée in a food processor fitted with the steel blade until smooth. Measure out ½ cup. Freeze any extra.

  2. Step 2

    Sift together the flours, baking powder, baking soda, salt, and sugar (if using sugar). In a medium-size bowl, beat together the eggs, buttermilk or yogurt and milk, oil, vanilla, beet purée and honey or agave nectar (if using). Quickly whisk in the flour mixture and fold in the chia seeds.

  3. Step 3

    Heat a large skillet or griddle over medium-high heat and brush with butter or oil. Drop the pancakes by the scant ¼ cup onto the hot pan or griddle. Cook until bubbles break through and turn the pancakes. They will be quite moist so make sure to wait long enough so that they don’t fall apart when you turn them. Cook for 1 to 2 minutes on the other side, until lightly browned. Remove to a rack. Serve with maple syrup and butter.

Tip
  • Advance preparation: You can make these a day ahead and reheat, or freeze them and thaw in the microwave.

Ratings

4 out of 5
240 user ratings
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Comments

My note

b am someone who is always open to cook new and and healthy recipes. I have made this pancake twice so far and both times I reached the same conclusion. I think there are definitely better ways to add beets and chia seeds to your food than this recipe. This is my personal opinion.

jasmine

To the person who said there are better ways to use beets and chia seeds: you're probably right. However, as someone who doesn't love the flavor of beets and is looking for more filling breakfast options, I loved this recipe. Easy to make, used up the beets I got in my CSA last week, tasty, and filling. I'm looking forward to see how they do reheated from the freezer.

LAinLA

Yum! Kid-approved too, even tho kid tried to put up a big stink about not eating beets...relented because I added chocolate chips :). I also made vegan by subbing a ripe banana for the eggs and alt milk vinegar for buttermilk, which seemed to work fine. Used WW flour this time and look forward to trying with millet or quinoa! With the banana, sugar and chocolate chips, I didn’t even need to add syrup.

Get steamy.

These are great. Cut your beets into 1” cubes and steam them. No one wants to roast beets for an hour in the morning man.

Scott

I've made this recipe several times now. I like beets, though I don't love them, but I'm alone in this house to even be that positive. Everyone, though, enjoys these pancakes.

Ann C.

I used teff flour and have to say they were awful. I would not make again, though perhaps millet or quinoa flour would work better. Slim chance I will ever find out!

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