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Red Velvet Beetroot Pancakes

Red Velvet Beetroot Pancakes



To serve

  • vanilla bean coconut yogurt
  • dried cranberries
  • honey (or maple syrup, for vegan alternative)
  • crushed nuts and seeds (choice of pistachios, pumpkin seeds, cashews and sunflower seeds)


  • Peel and dice beetroot. Bring a pot of water to boil and add to pot. Simmer for 30 mins or until tender. Drain and allow to cool.
  • To a blender, add the beetroot along with the 220ml of water and puree.
  • In a deep mixing bowl, add the pancake mix, beetroot puree, milk and eggs. Whisk until well combined.
  • Using 1/3 cup scoop pancake mixture into lightly buttered, small non-stick frying pan.
  • Flip when bubbles appear. Cook each side for approximately 2 mins. Makes approximately 8 pancakes.
  • Serve pancakes with vanilla bean coconut yogurt, honey/or maple syrup , dried cranberries and crushed nuts and seeds.

Source: FeelGoodFoodie.au

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