Vegan Pink Beet Pancakes

A stack of vegan pancakes pink from beets and drizzled with maple syrup, topped with strawberries

These beautiful beet pancakes are the perfect breakfast treat on Valentine's Day or any day you just want some fun color in your food. They're healthy, made with beets, whole wheat flour and are both oil free and dairy free but still incredibly scrumptious!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 266kcal

Author Rachel

Equipment

Stovetop
Blender

Ingredients

2 cups almond milk (or any plant milk)
1 cup beets about 8 ounces, see notes
2 cups whole wheat flour
2 tablespoons coconut sugar
1.5 tablespoons baking powder
¼ teaspoon salt
4 tablespoons apple sauce
¼ teaspoon vanilla extract
A few hearty dashes cinnamon & nutmeg (to taste)

US Customary - Metric

Instructions

Puree the beets with the milk in a blender until smooth.
Combine all ingredients in a large mixing bowl and whisk well.
In a non-stick pan over medium-low heat, spoon out one pancake worth of batter at a time (about 4 inches in diameter). The batter may come out a little thick so feel free to spread it out once spooned into the pan to make thinner pancakes. Flip the pancake over when you see bubbles forming on top or the sides have stiffened enough. Continue cooking until golden-brown. Repeat with the rest of the batter.
Serve warm, topped with maple syrup and fresh fruit! Enjoy!

Notes

Want gluten-free? I've made similar pancakes with oat flour which seems to work well.

For the beets, you can use cooked or raw. If using raw, peel first. If using canned, drain first. Make sure the canned beets are not pickled. You could also use frozen but I'd try to thaw them first so your puree doesn't end up as a frothy smoothie.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

This recipe is adapted from my Easy Vegan Pancakes recipe.

Nutrition