Fuel with these golden beet protein pancakes made with sweet golden beet and protein powder paired with an easy sugar-free raspberry compote.
These Golden Beet Pancakes with Easy Raspberry Compote weren’t planned.
I was in the process of making regular protein pancakes and that gorgeous golden beet (see photo below) in my produce drawer caught my eye.
And then a cordial conversation with said beet ensued and it went something like this.
“Hello, gorgeous.
You’re stunning.
But I think you’d be even prettier blended in a protein pancake and then smothered in red raspberry sauce.
Say yes?”
…..
I took that as a yes and got to protein pancake-making.
I love all colors of beets, but if prompted to pick a favorite, I’d have to say golden beets.
They’re great for a couple of reasons.
First, practically speaking, they’re much easier to prepare than red beets because you don’t have to worry about walking away from the kitchen looking like you just exited a gruesome crime scene.
Caught red handed.
Second, their taste, while still earthy, is a little more subtle, milder, and brighter than the boldness of red beets.
I love them in salads and lighter spring/summer dishes.
And now, in pancakes.
You’re going to love their mild sweet flavor blended into your breakfast stack with protein powder and plenty of berry intrigue.
I make some version of this berry compote on a regular basis to top my pancakes with and I’m glad to finally share with you.
This Raspberry Compote sounds totally fancy but has only two ingredients.
It come together in less than 5 minutes to create a delicious no-sugar-added topping!
I often opt to use a berry compote instead of maple syrup because it provides a full serving of fruit while still maintaining that sweet juicy element that syrup brings your cakes.
If you don’t like raspberries, try your favorite berry, or a mix of your favorites into this compote instead.
These Golden Beet Protein Pancakes are perfect to kick off your weekend with a bright breakfast.
They’re also great for busy weekday mornings, too!
Double or triple the batter and compote recipe while making over the weekend and freeze what’s left.
Reheat the pancakes and compote separately for fun breakfasts throughout the work week.
I love mine served with extra fresh raspberries on top for more berry flavor and texture!
If you make these Golden Beet Protein Pancakes with Easy Raspberry Compote, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more protein pancakes recipes, check out my PB & J Protein Pancake Pizza or Glowing Green Protein Pancakes.
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XO Lauren
Golden Beet Protein Pancakes with Easy Raspberry Compote
- Total Time: 30 mins
- Yield: 1 serving
- Diet: Vegan
Description
Fuel with these golden beet protein pancakes made with sweet golden beet and protein powder paired with an easy sugar-free raspberry compote.
Ingredients
GOLDEN BEET PROTEIN PANCAKES
- avocado or coconut oil spray
- 1 TBSP ground flaxseed + 3 TBSP filtered water
- ½ large banana or sub pumpkin puree
- ½ TBSP unsweetened almond milk
- 1 scoop vanilla protein powder
- 1 small or 1/2 medium/large golden beet, steamed
- fresh raspberries, for serving
EASY RASPBERRY COMPOTE
- 1 cup frozen or fresh raspberries
- 1 TBSP lemon juice
Instructions
- Prepare the beets if you haven’t already done so. Peel the beet, cut into quarters, and steam for 10 minutes on the stove top, or until fork tender.
- Warm a skillet over medium heat with a little bit of nonstick spray or avocado oil.
- In a blender or food processor, combine 1 TBSP flaxseed and 3 TBSP of filtered water and let sit for a few minutes to create your “flax egg”. Next, add the banana, almond milk, protein powder, and golden beet and blend until well combined.
- Spoon mixture onto the skillet to form several pancakes, spreading into an even layer with the back of a spatula.
- Heat for ~5 minutes, or until golden brown underneath, then carefully flip and heat for 5 minutes on the second side.
- While the pancakes are cooking, create your compote. Heat the frozen or fresh berries and lemon juice in a skillet over high heat. Bring the a boil and cook for 2-3 minutes, until the mixture thickens up and coats the back of a spoon.
- Transfer pancakes to a plate and top with warm raspberry compote, more fresh berries, and maple syrup, if desired.
- Compote leftovers stay fresh in the fridge for 3-5 days. Freeze pancakes for up to 1 month.
Notes
Adapted from my Glowing Green Pancakes
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free
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