Recipe for healthy pink beet pancakes. These easy pancakes are whipped up in the blender and easily made gluten free and vegan.

beetroot pancakes

It’s Valentine’s month, and that means we get to celebrate pink all month long. Food dyes are something I stay away from as much as possible, but kids are drawn to color. Thankfully there are many colors in nature, so there is no need for artificial colors in our food. Beets are a wonderful example. If you’ve ever roasted and peeled beets, you know what I mean. Your fingers will instantly become a lovely pink hue. With their mild flavor, you can add beets to almost any food and boost the nutritional value while coloring your food bright pink! I’ve made pink beet hummus in the past, added them raw to juices, and of course enjoyed them in salads. This week I made pink beetroot pancakes.

beetroot pancake recipeAren’t these beet pancakes fun?! I make these pancakes easier than ever by mixing the batter up in the blender. I’m just not a fan of washing bowls and bowls and bowls after breakfast (or after testing a recipe 5 times).

healthy beet pancakes recipe

I have always used a roasted, peeled beet for this recipe. But today I tried tossing in a raw peeled beet just to test it out, and it actually works just fine! The beet flavor is a bit more discernible with the raw beet, but not much! I love roasting a bunch of beets over the weekend to use all week long, so I happen to have roasted beets around quite often.


healthy beetroot pancake recipe


You can spoon the batter onto a griddle, or use a squeeze bottle to create pretty hearts. Check out my short YouTube video for instructions!




Yield: serves 4

Pink Beet Pancakes

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Bright pink pancakes made with beets are fun for kids and adults.

Pink Beet Pancakes


  • 1/2 medium to large roasted and peeled beet (in a pinch you can peel a beet and puree it raw)
  • 2/3 cup milk (I used almond milk)
  • 1 large egg
  • 1 tablespoon melted butter or coconut oil
  • 1/3 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2/3 cup all purpose or gf flour
  • 1/3 cup quick oats (gluten free oats if needed)
  • 1 teaspoon baking powder
  • 1 tablespoon raw, coconut, or white sugar
  • pinch of salt


  1. Preheat a griddle to medium-low heat. Coat lightly with cooking spray or butter.
  2. In a blender, puree beet with milk until no lumps remain. Add egg, oil, yogurt, and vanilla and blend just to combine.
  3. Add flour, oats, baking powder, sugar, and salt on top. Pulse a few times or stir in with a spatula taking care not to over blend. Some lumps are good.
  4. Spoon or pipe using a squeeze bottle onto griddle. When bubbles pop on the surface, flip and continue to cook until cooked through. Serve with butter, syrup, and berries. I like to eat my pancakes slathered with almond butter.


Vegan Option: Use 1 flax egg, almond milk, coconut yogurt, and coconut sugar. Gluten Free Option: Use GF flour and oats.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 58mgSodium: 251mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 11g