Pink Beet Pancakes [Vegan + Gluten Free]

Beet pancakes are bright, fun, absolutely gorgeous, and wholesome. But, these pink pancakes are not only visually appealing, but roasted beets make them naturally sweet and incredibly delicious!

This recipe was originally published in February 2019. It has been updated for content and photos.

These beet pancakes feature a vibrant pink colour and fantastic taste. Plus, they’re visually appealing to kids and make the perfect breakfast for Valentine’s Day.

I love how beets colour a dish without any artificial food dye.

Just like my other beet recipes: beet hummus, red velvet cupcakes, and beet soup, these beautiful pink pancakes are naturally vibrant!

Jump to:

• Why you’ll love these!
• Ingredients + Substitutions
• Instructions
• How to top them
• Storage
• Do I need to roast the beets?
• Expert Tips
• More delicious pancake recipes
• 📖 Recipe

Why you’ll love these!

• They’re PINK! These pink pancakes are so visually appealing, and we eat with our eyes first, right? My little guys can not get enough of them! Plus NO FOOD DYE! 😃
• Wholesome. Made using just 7 nutritious ingredients, so you can feel great about serving these beet pancakes to your family. Beets add vitamins and minerals to your favourite breakfast food.
• No added sugar: Beets add natural sweetness but if you have a sweet tooth, top with fresh berries, chia jam, and/or maple syrup.
• These beet pancakes are oil-free, making them very low in fat.
• Allergen-friendly: These wholesome pink pancakes are naturally vegan, dairy-free, egg-free, flour-free, gluten-free, and nut-free. Suitable for all kinds of eaters, with the bonus of being school-safe.

Ingredients + Substitutions

Here’s everything you’ll need to make this delicious vegan beet pancake recipe.

• Beet: Choose beets that are firm, smooth, and feel heavy for their size. Small or medium beets are more tender than large ones.
• Oats: Choose certified gluten-free oats, if needed. Rolled oats, or old-fashioned oats. Oats have been said to aid in lowering cholesterol and blood sugar levels, making them a healthier ingredient when compared to wheat flour.
• Milk: I’m using soy milk to keep the pancakes nut-free and school-safe for the kids, but you may use another non-dairy milk like almond milk, if preferred.
• Vanilla: Use PURE vanilla extract, not the artificially flavoured type.
• Baking powder: Make sure your baking powder is active for maximum lift. Jars of baking powder that have been open in the pantry for 6+ months start to lose their effectiveness.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

To roast your beets, make a foil pocket to sit them in. This will prevent the natural red dye from spilling out onto your tray. Then roast until fork tender.

Let the beet cool for a few minutes so you can handle with your hands. Then peel the skin, which will remove easily once roasted.

Then serve with your favourite toppings and enjoy!

Storage

Let leftovers cool to room temperature before storing.

Then store in a sealed container in your fridge for up to 3 days and reheat them in the toaster, oven, or on your griddle.

To freeze, use a freezer-safe, airtight container and keep frozen for up to 3 months. Or use zip-top bags. You may pop these in the toaster from frozen to reheat.

Do I need to roast the beets?

I’ve made these pink pancakes using roasted beets and boiled beets.

While boiling the beets is quicker, especially if you peel and cut into wedges beforehand, roasting the beets makes the pancakes sweeter and brighter.

You’ll need less sweetener this way, and keep your beet pancakes even healthier!

Expert Tips

• Leave the peel on to roast your beets. Removing the peel is tedious and messy when beets are raw and they peel very easily once roasted.
• Roast, rather than boil, if time permits. The result is naturally sweeter beet pancakes. (That means less or no syrup needed!)
• Make sure to use ACTIVE baking powder. Once your baking powder is open and sitting in the pantry for 6+ months, it may start to lose its rising power.
• Make sure your griddle is hot before cooking your pancakes to prevent sticking and to avoid greasing your pan. You can test this by splashing the griddle with a sprinkle of water to see if it sizzles.
• If you’re cooking your pink pancakes in batches, the batter will thicken as it sits in the blender. If needed, add another 1-2 tablespoons of milk and re-blend for a few seconds before cooking the next batch.

More delicious pancake recipes

📖 Recipe