Beet and Blueberry Mini Pancakes
These beet blueberry mini pancakes are ideal for tiny hands (and grown-up snackers!). They are egg-free, oil-free, and naturally sweetened with applesauce. And, yes, you read that right! Beets are in these pancakes.
Post Date: June 01, 2025
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
Tiny Pancakes, Big Nutrition
These Beet Blueberry Mini Pancakes are a dream come true for parents. They are also perfect for caregivers and snack-loving adults. Perfectly sized for little hands, they’re soft, naturally sweet, and incredibly nourishing. They are free from eggs and oil. Sweetened only with applesauce, they’re a gentle first food for toddlers. They are also a guilt-free snack for grown-ups. Whether you’re feeding a baby, or you need a midday bite, these mini pancakes are wholesome and so very tasty.
Surprise Ingredient: Beets!
Yes, you read that right—beets! These vibrant root vegetables sneak into this pancake batter. They bring a subtle earthy flavor, a gorgeous pink purple hue, and a powerful boost of nutrition. Beets are packed with fiber, folate, and antioxidants. They add more than just color. Beets support healthy development for kids. They also offer protective benefits for adults. Combined with juicy bursts of blueberries, each bite is a sweet and satisfying way to sneak in extra veggies.
Power-Up with a Kodiak-Style Protein Boost
I wanted to add a little extra staying power to these mini pancakes. I used a Kodiak-style Protein Pancake and Waffle Mix as the base. It worked beautifully! The mix adds a hearty dose of plant-based protein. It includes whole grains, making these tiny pancakes even more satisfying for both kids and adults.
You can find store-bought Kodiak-style Protein Pancake and Waffle Mix versions in most grocery stores, usually in the baking aisle. However, I’ve included a simple DIY recipe in the recipe notes. You can make your own if you’d rather. It’s easy to whip up with ingredients like whole wheat flour, plant-based protein powder, and a few baking basics. This homemade option keeps things clean, customizable, and just as delicious!
Whip Them Up Anytime
These pancakes are as easy to make as they are to love. With no eggs or oil to worry about, the batter comes together quickly. It cooks up in minutes on a hot skillet. Make a double batch and freeze the extras—they reheat beautifully in the toaster or microwave. Serve them plain for little ones. Add a dollop of nut butter, coconut yogurt, or a drizzle of maple syrup for yourself. However you enjoy them, these beet blueberry mini pancakes are sure to become a staple in your plant-based kitchen.
Grocery List
Produce
beets
blueberries
Pantry
Kodiak-style Protein Pancake and Waffle Mix
plant-based milk
baking powder
ground chia seeds
applesauce
Misc
–
Add-Ins and Substitutions
If you want to swap out the blueberries in your mini pancakes, consider raspberries, blackberries or strawberries. Bananas, and pears works will too.
Storing
Store in an airtight container in the refrigerator for 3 days or freeze for up to 2 months.
Nutrition 411
Beets are a nutrient-dense root vegetable packed with essential vitamins and minerals. They are an excellent source of folate, which supports cell growth and heart health, and they also contain significant amounts of vitamin C, an antioxidant that boosts immunity. Beets are rich in dietary fiber, promoting healthy digestion and stabilizing blood sugar levels. They are high in nitrates, which can improve blood flow, lower blood pressure, and enhance athletic performance. Additionally, beets provide potassium, magnesium, and iron, which support muscle function, bone health, and oxygen transport in the body.
Blueberries contain dietary fiber, which helps your digestive system run smoothly. The fruit is also an excellent source of manganese and vitamins C and K1. They also provide small amounts of copper, as well as vitamins E and B6. Blueberries are low in calories and fat. They are mainly made up of carbs and water but also contain a decent amount of fiber. They are rich in beneficial plant compounds and antioxidants — especially anthocyanins — which may account for many of their health benefits. Blueberries may decrease your risk of heart disease, boost brain health, lower blood sugar levels, and improve insulin sensitivity. (Trusted source.)
Beet and Blueberry Mini Pancakes
Equipment
- Non-stick skillet or griddle
- Mixing bowl and wooden spoon
Ingredients
- 1 cup Kodiak-Style Protein Pancake Waffle Mix (Not available at your grocer? See recipe notes for a DIY recipe.)
- ⅔ cup formula or plant-based milk
- ½ cup beet puree (1 medium beet baked or roasted)
- 1 chia egg (1 tablespoon ground chai seed mixed with 2 tablespoons water)
- 2 tablespoon unsweetened applesauce
- ½ cup fresh blueberries quartered
Instructions
- Prepare the beetWash the beet(s) and wrap in foil. Bake for about 1 hour, or until fork-tender. Let cool slightly, then puree in a food processor or blender until completely smooth.
- Make the batterIn a mixing bowl, stir together the pureed beet, chia seed egg, applesauce, pancake/waffle mix, cinnamon (if using), and liquid. Mix until a thick but spoonable batter forms. If the batter is too thick, add more liquid 1 tablespoon at a time until it reaches a pourable consistency—thicker than cream but looser than dough. Gently fold in the quartered blueberries.
- Cook the pancakesPreheat a nonstick skillet or griddle over medium-low heat and lightly grease if needed. Drop small spoonfuls of batter (about 1 tablespoon each) onto the skillet. Cook for 2–3 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to prevent over-browning.
- ServeAllow the pancakes to cool to a safe temperature before serving. For toddlers or babies, break into bite-sized pieces.
Notes
DIY Kodiak-Style Protein Pancake and Waffle Mix (Vegan-Friendly)
This mix is easy to customize—try swapping oat flour for buckwheat or adding a touch of spice. It’s a great way to keep wholesome, protein-packed breakfasts just a scoop away! Dry Mix Ingredients (Makes about 4 cups of mix):- 2 cups whole wheat flour
- 1 cup oat flour (or finely ground rolled oats)
- 1 cup plant-based protein powder (unflavored or vanilla)
- 2 tbsp ground chia seed
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt (optional)
- 1–2 tbsp coconut sugar or maple sugar (optional, for a hint of sweetness) (optional)
- 1 cup dry mix
- ¾ cup non-dairy milk (add more as needed for consistency; reduce to ½ cup if adding ¼ cup beet puree)
- ¼ cup unsweetened applesauce or mashed banana
- ½ tsp apple cider vinegar or lemon juice (to activate leavening)
- Optional: splash of vanilla or pinch of cinnamon
- Make the mix: In a large bowl, whisk all dry mix ingredients until well combined. Store in an airtight container in a cool, dry place for up to 2 months.
- To cook pancakes: Combine 1 cup of dry mix with the wet ingredients listed above. Stir until just combined (don’t overmix). Let batter sit for 5 minutes to thicken.
- Cook: Heat a nonstick skillet over medium heat. Pour batter onto the skillet in small rounds and cook until bubbles form, then flip and cook until golden brown on both sides.
Variations & Tips:
- Freeze cooled pancakes in a single layer, then store in a freezer bag for up to 2 months.
- Reheat gently in the microwave or toaster oven.
More Little Sprouts PF Recipes
Baby Sweet Potato and Blueberry Mini Pancakes (Egg-Free, Dairy-Free)
Baby Potato, Broccoli, and Oat Mini Pancakes
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