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Healthy Red Velvet Beetroot Pancakes

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A delicious, healthy and gluten free recipe for Red Velvet Pancakes. Made with no artificial colourings, just beetroot!

healthy red velvet beetroot pancakes

Beetroot…. it isn’t exactly the sexiest of vegetables is it.

We’re probably more used to seeing it in jars, languishing at the back of the fridge so I thought it was time the poor old beetroot got a bit of a makeover.

And with such an incredible vibrant colour then there’s no better time than just before Valentine’s Day!

raw beetroot

“Why the heck are you adding beetroot to pancakes” you may be asking.

Well firstly pureed beetroot makes a incredible all-natural food colouring. No artificial dyes or chemicals needed.

And secondly it’s a great way to sneak some extra veg into you and your family’s diet.

Why is beetroot so good?

  • It’s high in fibre
  • A good source of iron
  • A good source of folic acid
  • Antioxidant rich

Recent studies have even shown that regular consumption of beetroot can also help lower blood pressure.

So this is one vegetable that we definitely should be eating more of!

beetroot puree and flour

With both Valentine’s Day and Shrove Tuesday coming up this month, there’s never been a better time to get creative with the kids in the kitchen.

The bright vibrant colour of these pancakes are sure to spark their imagination and get them excited about cooking.

This recipe does require a little bit of prep as the fresh beets do need to be roasted and then pureed.

I haven’t tried the recipe with pre-cooked beetroot, but I imagine it would work just as well. Just be sure to get the plain pre-cooked beetroot (usually in a packet) and not the pickled kind in a jar.

gluten free red velvet pancakes

This recipe isn’t completely set in stone. I used gluten free flour but normal flour would work perfectly too.

If you find the batter a little too thick then feel free to add another splash of milk.

You could also customize it to your liking, maybe adding some raisins or chocolate chips.

I made thick American style pancakes with my batter but you could also make thin crepe style ones too.

Top Tip!

One tip I would urge you to follow, is to keep the heat quite low on the pan.

If the heat is too high the pancakes will burn and turn a charred black colour on the outside.

They may take a little longer to cook on a low heat but the pancakes will keep that lovely vibrant red colour.

red velvet beetroot pancakes no food dye

Please do let me know if you try this recipe. I’d love to hear your feedback! Enjoy!

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gluten free red velvet pancakes

Healthy Red Velvet Beetroot Pancakes

★★★★★ 4.9 from 9 reviews
  • Author: Ciara @ My Fussy Eater
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: American
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Description

A delicious, healthy and gluten free recipe for Red Velvet Pancakes. Made with no artificial colourings, just beetroot!

Ingredients

  • For the pancakes:
  • 2 small beets
  • 200g / 1.5 cups plain flour (gluten free or regular)
  • 1 tsp baking powder
  • 2 eggs
  • 2–3 tbsp honey
  • 1 tsp vanilla extract
  • 250ml / 1 cup milk
  • For the drizzle:
  • 2 tbsp cream cheese
  • 1 tbsp plain yogurt
  • 1 tbsp milk
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat the oven to 200c / 400f. Peel two small beets and chop each one into 4 or 6 pieces. Place the chopped beetroot in a baking dish, together with a couple of tablespoons of cold water. Cover the dish with a lid or foil and bake in the oven for 20-30 minutes until they are cooked through. Check the beetroot a couple of times, adding more water so that they don’t dry out.
  2. Meanwhile measure out the other ingredients. Add the flour and baking powder to a large bowl. In a separate bowl or jug mix together the eggs, honey and vanilla extract.
  3. Once the beetroot are cooked through, transfer them to a blender. Add the milk and blitz until the beets are completely blended with the milk and you have a puree consistency. Add this puree to the egg mixture and whisk until combined.
  4. Finally, add this mixture to the flour and baking powder. Mix with a hand whisk until you have a classic pancake batter consistency.
  5. Melt some butter or oil in a frying pan over a low heat. Add some of the batter (the amount will depend on how thick or thin you want your pancakes to be) and cook for 2-3 minutes either side for thick pancakes or 1-2 minutes either side for crepes.
  6. To make the drizzle simply mix together the cream cheese, plain yogurt, milk and vanilla extract. You can either drizzle this on top of the pancakes or serve as a scoop on the side.

Notes

This recipe makes 12 American style pancakes.

It is important to cook the pancakes over a low heat. On a high heat the outside of the pancakes will burn and char, making them black.

healthy red velvet pancakes

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Comments

  1. Luna says

    I followed the recipe as it is and the end result was just fabulous. The pancakes were amazing! Loved it. Thanks for the recipe.

    ★★★★★

    Reply

  2. Kat says

    I just made these and they turned out great! The colour is fantastic!! Hoping my son eats them up tomorrow morning

    ★★★★★

    Reply

  4. Poppy says

    What a super alternative pancake recipe. Must confess that I did burn the first batch as I didn’t properly heed your warning about the heat but the second batch were awesome!

    ★★★★★

    Reply

  6. Laura says

    I am excited to try these. I love red velvet but I don’t like the idea of using so much food coloring all at once. The only problem I have is that red velvet has cocoa powder in it, and this recipe is missing it. To me it wouldn’t be red velvet without it!

    ★★★★

    Reply

  8. Mayra says

    Hi, these look amaze! Can i double or triple the recipe to make a big batch? Do you know if i can use can beets intead? Not the pickled .

    Do you know if these freeze well? Would love to make a big batch for my family and freeze some if possible 🙂

    Reply

    • Ciara Attwell says

      I haven’t frozen them myself so I don’t no for certain. But I don’t see why they wouldn’t freeze. Maybe wrap them individual in parchment paper and then pop into freezer bags or containers. And yes it needs to be fresh beets, no pickled.

      Reply

      • Mayra says

        Thank you
        Can I double the recipe? Someone had mentioned that they may have used too much beet, do you know approximately how many cups or ounces we should be using for the batch you listed ?

        Reply

  9. Emma Whinnery-Alshaikh says

    These are so tasty! I decided to knock up a batch for my toddler while he was napping and made 3 pancakes (I intended to feed them to my son), but somehow managed to eat them all myself! I had tried making beetroot pancakes before but I wasn’t a fan even though my son ate them but these are delicious! I used one big beetroot instead of two small ones and I steamed them rather than bake them and I’m so impressed! Thanks a million x

    ★★★★★

    Reply

  10. Kamakshi says

    What can I say except a huge thank you! I have an incredibly fussy eater, all of two years of age, who hates all vegetables and fruits!! Practically the only things she eats without a ruckus are yogurt and cheese.

    She ate five of these! Thank you again so much.

    Reply

  11. Maggie says

    Hi there, just made a batch of these awesome looking pancakes. BUT: My ones were not that awesome. 🙁 1. The taste was really beetrooty… maybe the beetroot I used was too big? How do I know? 2. The dought did not get air bubbles while being cooked. (Might this also happend because there was too much beetroot in it?)

    Reply

    • Ciara Attwell says

      Hi Maggie, I;m sorry this recipe wasn’t quite right for you. Perhaps it was too much beetroot. Next time I make them I will actually weigh and measure the beetroot which might be more helpful.

      Reply

  15. Nohelia says

    My family loves beetroots in smoothies and salads so as soon as I saw this recipe yesterday I knew I had to try them for breakfast this morning… And Yup! It was a success, my husband and children loved them! I added some yogurt chips. Very yummy, thank you!!!

    ★★★★★

    Reply

  16. Katie says

    Just wondering if anyone has made these egg free and if so what did you sub them with? I would love to make these for my son to take to daycare but his centre is egg free. Thanks!!

    Reply

    • Ciara Attwell says

      Hi Katie, I haven’t tried this method so can’t say how it will turn out but flaxseed is supposed to be a good replacement for egg. You could also maybe try some mashed banana and applesauce. Hope that works!

      Reply

  19. Honest mum says

    I love beetroot in baking, chocolate and beetroot cake is awesome. Love these pancakes and will be making them. Have pinned too. Thanks for linking up to #tastytuedays x

    ★★★★★

    Reply

  26. Charlotte says

    They look great and they’ve kept their colour really well.

    I love beetroot but I’ve never baked with it, I really should give it a go sometime. The trouble is I stress about it staining everything!

    Reply

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