This recipe is a riff on my favorite vegan oatmeal pancakes, they’re accented with blueberries, and boosted with beet juice. The beet juice is what makes the pancakes the beautiful pink color you see. These pancakes are hearty, substantial, delicious, and kid-friendly. especially when you dust them with cinnamon-sugar straight out of the pan, churro style.
I use fresh beet juice, made with a juicer. If you’re out of luck on the juicer front, play around with other concentrated juices you might have access to. Wayne has a carrot-turmeric juice he likes to buy on occasion (Trader Joe’s, I think?), and that’s a great alternative.
Once you have the batter made, you can refrigerate it for up to a few days. The resulting pancakes aren’t quite as good as when you cook them immediately, but they are pretty fantastic for a quick mid-week breakfast.