Beet and Blueberry Mini Pancakes -

Beet and Blueberry Mini Pancakes

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: beets, blueberries, Kodiak-style Protein Pancake and Waffle Mix, Little Sprouts, pancakes

Prep Time: 5

Cook Time: 10

Servings: 1½ inch pancakes

Calories:

Author: Donna Spencer

Kid-friendly, vegan & naturally sweetened, discover these vibrant Beet and Blueberry Mini Pancakes. Perfect for toddlers and grown-up snackers! Vegan, oil-free, egg-free, and naturally sweetened with applesauce. A healthy, fun way to enjoy hidden veggies!

Print Recipe

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 beet
Wash 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 batter
In 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 pancakes
Preheat 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.
Serve
Allow 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)

To Prepare Pancakes (1 serving / about 4–5 pancakes):

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

Instructions:

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.