Pink Beet Pancakes

Pink beet pancakes are fluffy, vibrant in color, and make a delicious and super fun breakfast for kids or for Valentine’s Day! Quickly mixed up in a blender, they’re loaded with healthy beets and naturally vegan.

I originally shared these pink pancakes a few years ago for Pink October. Whether you make them for Pink October, Valentine’s Day, or a super fun and healthy breakfast for kids (or for yourself) on a regular basis, there’s always a good reason to make pink pancakes. I also made a few adjustments to the original recipe with straightforward instructions to make it more approachable by everyone.

I love the idea of hidden veggies in my recipes, especially when they bring a bright, fun and natural dye to them. These Healthy Green Pancakes are a great example (my daughter is obsessed!), and here’s another one with these Pink Beet Pancakes. Now let’s have a closer look at the recipe together!

Why you’ll love pink beet pancakes

• Natural ingredients only (no food coloring) ✔
• A vibrant pink color ✔
• Vegan, egg-free and oil-free ✔
• Fiber-rich thanks to earthy beets ✔
• Quickly made in a blender ✔
• Super fluffy ✔

What goes into pink beet pancakes?

• Beets. You will need about 1 small beet (approx. 1.8oz/50g once cooked). To give you an idea, the size should fit in the palm of your hand.
• Milk (non dairy). To keep the recipe vegan, I recommend almond milk for this recipe.
• All-purpose flour. Just one cup is enough. If you want to make the recipe gluten-free, I recommend gluten-free flour over oats (the latter would require a few adjustments to the recipe).
• Baking powder. It’s an essential component of these pancakes to make them extra fluffy. Always check the expiration date before using, and let the batter rest for a few minutes for best results.
• Add-ins. If you’re planning to serve these pancakes with sweet toppings, I recommend to add some sugar, lemon juice and vanilla extract. If however you are planning to serve with savory toppings, skip the sugar in the batter and simply use a splash of lemon juice (no vanilla).

How to make these beet pancakes?

It all happens in a blender! Or almost. Once your beet is cooked (see below), all you need to do is mix all your wet ingredients (beet, milk, lemon juice/vanilla extract) to a blender until smooth and then mix in the dry ingredients (flour, sugar, baking powder, salt).

Let the batter rest on your countertop for 5 to 10 minutes (the batter will become fluffy with some bubbles appearing on the surface), and then cook the pancakes on a lightly greased pan placed over very low heat, scooping 3 Tablespoons of batter for each pancake. Flip, and cook on the other side!

How to cook beets for this recipe?

I recommend to cook your beet ahead of time (this can be done up to a few days in advance) to make sure these beet pancakes come together easily on a busy morning. You can cook more beets than you need for this recipe and check all my beet recipe ideas.

When it comes to the cooking method, there is no wrong here, and you can either roast or boil beets for this recipe. Whichever method you choose, remember that cooking the beets is important as it helps bring up the sugar flavors and cut the earthy flavor of beets that some people find unpleasant. Also, don’t forget to peel them once cooked (and slightly cooled).

Health benefits of beets

Adding beets does not only make your pancakes naturally pink. It also comes with a range of health benefits, since beets are a great source of fiber, alongside with other vitamins and minerals, such as folate (vitamin B9), manganese, potassium, iron, and vitamin C.

Suggested toppings for beet pancakes

• Melted white chocolate, as suggested on the photos. You can make vegan white chocolate using raw cocoa butter.
• Coconut whipped cream. Simply beat the solid part of a can of coconut milk with a hand mixer until whipped. Super easy! You can also add one Tablespoon of confectioners’ sugar if desired.
• Maple syrup and mixed berries, sliced bananas, etc.
• Nut butter. Any nut butter will do, but unsweetened almond butter and cashew butter are my favorite to serve with these pancakes.
• Savory toppings. If you make a savory version of these beet pancakes (remember to skip the sugar), you can top with sliced avocado, sour cream, and some sprouts.

More healthy breakfast recipes:

• Basic Oatmeal Recipe (+ Healthy Topping Ideas)
• Easy Fluffy Banana Pancakes
• Chocolate Almond Banana Smoothie
• Rhubarb Strawberry Chia Pudding
• Easy Fluffy Pancakes

With beets, try also…

• Veggie Beet Patties
• Vegan-Spiced Beet Latte
• Beet Ginger Granola with Superfoods

Pink Beet Pancakes

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• Author: Delphine Fortin
• Prep Time: 5 mins
• Cook Time: 2 mins
• Total Time: 7 minutes
• Yield: 10 pancakes 1x
• Category: Breakfast
• Cuisine: Healthy
• Diet: Vegan

Pink beet pancakes are fluffy, vibrant in color, and make a delicious and super fun breakfast. Quickly mixed up in a blender, they’re loaded with healthy beets and vegan.

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Ingredients

Scale 1x2x3x

• 1 cup (120g) all-purpose flour
• 2 Tablespoons sugar
• 1 Tablespoon baking powder
• A pinch of salt
• 1 small beet, cooked and peeled* (size should fit in palm of hand)
• 1 cup (240 ml) almond milk or other non-dairy milk of choice
• 1 Tablespoon lemon juice + 1 teaspoon vanilla extract

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Instructions

1. Combine all the dry ingredients in a medium bowl (flour, sugar, baking powder, salt).
2. Add the cooked (and peeled!) beet to a blender, then pour in the milk, lemon juice and vanilla extract. Blend until smooth.
3. Pour the wet ingredients to the flour mixture, and gently combine with a spatula (do not overmix). Let the batter rest for about 5 minutes. It should become fluffy with some bubbles on top.
4. If needed, lightly grease a pan with vegetable oil** or use a nonstick pan or a griddle to pour batter directly. Place the pan over low heat and spoon about 3 Tablespoons of the batter for each pancake. Cook on one side until top begins to bubble, then flip on the other side and cook until slightly golden.
5. Serve warm, with melted white chocolate, maple syrup and/or mixed berries and sliced bananas.***

Notes

* Use a very small beet (approx. 1.8 oz/150g when cooked). Size should fit in the palm of your hand. You can either boil the beet until tender or wrap it in foil and roast in the oven for 30-45 minutes at 350°F (180°C). Once beet is cooked, let cool slightly and  peel it.

* Canola oil works fine for cooking, but I recommend coconut oil if possible. It will bring a nice and delicate coconut flavor to your pancakes.

*** You can also make these beet pancakes in a savory version. Simply skip sugar and vanilla in the recipe, and serve with savory toppings, such as sliced avocado, sour cream and sprouts!

Healthy, Pancakes & Waffles, Spring, Valentine's Day, Vegetarian

Did you make this recipe?

Lastly, if you make this Pink Beet Pancakes, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!