Ladybug Pancakes | PCC Natural Markets

Ladybug Pancakes

Serves: 6

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

A bright and healthy way to start your day! These pink pancakes look just like ladybugs with blueberry dots and apple wings. They also freeze well for quick weekday morning breakfasts.



Preheat oven to 400° F.

Remove the stems and most of the roots from the beets. Scrub well under running water until clean. Wrap beets in foil and roast in the oven until tender when poked with a knife, 45 minutes to 1 hour. Let cool to room temperature.

Wearing a pair of gloves or plastic bags (so your hands don’t get stained bright red!), remove the skin from the beets. Carefully cut beets into four pieces then puree in a food processor until smooth. Measure 3/4 cup of beet puree and freeze the remainder for another use.

In a large bowl, combine flour, sugar, baking powder, baking soda and a pinch of salt. In a separate bowl, whisk together beet puree, milk, egg and vanilla. Slowly add the flour mixture into the beet mixture until just combined. Be careful not to overmix! Fold in blueberries.

Heat a lightly oiled griddle or frying pan over medium heat. Add a little less than 1/4 cup pancake batter for the ladybug “body” and 1 tablespoon batter (right next to body) for the “head” for each pancake. Once bubbles start to form on the top of the pancakes, flip over and cook until the bottom is golden, about 5 minutes total.

Serve the pancakes hot from the griddle with apple “wings,” maple syrup, nut butter or your favorite jam!


Kids will love peeling and chopping the cooked beets — just make sure you’re using gloves and a dark cutting surface so your little people and counters don’t turn bright pink!

Each serving: 290 cal, 3g fat (1g sat),40mg chol, 850mg sodium, 58g carb, 2g fiber, 8g protein

Recipe by Jackie Freeman, PCC Chef

More about: beets, kid-friendly, pancakes


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