Vegan Pink Beetroot Pancakes
Indulge in vibrant, vegan pink beetroot pancakes; fluffy, nutrient-packed, and perfect for special occasions like Valentine’s Day. Simple, plant-based ingredients make this recipe a healthy, delicious treat!
Vegan pink beetroot pancakes: A fluffy, plant-based recipe for those special occasions!
Imagine waking up to the soft early morning light filtering through your window, and with impatient anticipation, you head to the kitchen to gather the ingredients to prepare a breakfast that is nothing short of magical! Vegan pink beetroot pancakes are on the menu!
A gentle, comforting, sweet scent fills the air as you pour your plant-based pink beetroot pancake batter into a pan, transforming it into wonderfully fluffy pancakes that are frankly heavenly.
This satisfying vegan pancake recipe is not just a meal, but an experience – one that fills your home with love and joy. Perfect for special occasions such as Valentine’s Day, or any morning when you want to start your day with a touch of indulgence, these easy, plant-based pancakes with beetroot are made with simple, wholesome ingredients that are 100% vegan.
Whether you’re cooking for someone special or treating yourself, these vegan pancakes will make your day unforgettable with each and every irresistible bite.
If you’re a fan of berry type breakfasts, you may also enjoy our vegan blueberry puff pastry breakfast pinwheels in this post.
Why beetroot?
Beetroot isn’t just a vibrant, natural colouring agent for your pancakes – it’s also well known for its health benefits, being rich in vitamins, minerals, and antioxidants.
When used in your pancakes, the sweetness of beetroot creates a deliciously unique flavour, however, getting the balance just right is key. Too much beetroot can overpower the flavour of your pancakes, leaving them with a strong, earthy taste, while too little won’t give you that beautiful pink hue.
The right amount of beetroot ensures your pancakes are both visually appealing and perfectly balanced in flavour. By incorporating beetroot into your vegan pancake recipe, you’re adding a wholesome, nutrient-dense ingredient that elevates both the taste and the nutrition of your breakfast.
Recipe highlights
- Vibrant pink pancakes – achieve a beautiful, natural pink hue with the sweetness of beetroot
- Wholesome and plant-based – indulge in a nourishing, dairy-free and egg-free breakfast
- Rich in nutrients – using 50g of beetroot per serving provides a powerful boost of antioxidants, fibre, and essential minerals, all while giving your pancakes that wonderful pink hue
- Fluffy and delicious – enjoy irresistibly soft, melt-in-your-mouth pancakes full of flavour
- Perfect for celebrations – elevate your Valentine’s Day or special occasion with an unforgettable sweet treat
Ingredients you’ll need
Plain flour – use sifted plain white flour to ensure there are no lumps for a smooth batter.
Granulated sugar – regular white granulated sugar provides the best texture for these pancakes. You can substitute other sugars, but this may alter the colour and texture.
Salt – regular cooking salt works perfectly as it dissolves quickly into the batter.
Baking powder – this helps the pancakes rise, giving them a light, fluffy texture.
Beetroot – here we have used ready-peeled and cooked beetroot which is both easily available and affordable, making this recipe quick and simple to whip up. You could use fresh beetroot, peeled, chopped and blended without prior cooking, but you may need to adjust the water quantity in the recipe.
Soya milk – soya milk yields the best results in this recipe, but you can use other plant-based milks. Keep in mind that the texture of the pancakes may vary slightly.
Plant-based butter – While oil can be used to fry pancakes, plant-based butter adds a rich, buttery flavour that makes your pancakes extra indulgent.
Maple syrup or your favourite pancake drizzle for serving.
Equipment you’ll need
A weighing scale, a sieve, a bowl, and a whisk. You’ll also need a frying pan, and a spatula to flip your pancakes. For the beetroot, you’ll need a liquidiser or smoothie blender… or anything else that will transform it into a smooth purée.
Ingredient quantities
240g plain flour
3 tablespoons granulated sugar
1/2 teaspoon salt
4 teaspoons baking powder
100g cooked beetroot
200g water
160g soya milk
Plant-based butter for frying
This recipe makes eight six-inch pancakes, serving two generous portions. Simply halve the ingredients for one serving, or for two smaller portions. Weigh out the liquids for accuracy.
Instructions to make vegan pink beetroot pancakes
- Sift the flour, sugar, salt, and baking powder into a bowl. Stir with a whisk to evenly distribute the ingredients.
- Place the beetroot and 200g of water into a blender. Blend until completely smooth.
- Stir the soya milk into the beetroot.
- Pour the wet ingredients into the bowl of dry ingredients. Using a whisk, gently stir to combine. Be careful not to beat or over mix the mixture, otherwise your pancakes will become chewy.
- Let the batter rest for 5-10 minutes before frying.
- On low-medium heat, melt a small amount of plant-based butter in a frying pan. Pour about 1/4 cup of pancake batter into the pan.
- Cook for a couple of minutes, until bubbles start to form and pop on the surface of the batter. Once the underside is lightly golden brown, use a spatula to turn the pancake over.
- Cook on the other side for another minute or two, until lightly golden brown and you’re ready to serve!
How to serve your pink beetroot pancakes
Serve these fluffy plant-based pancakes immediately while they are hot and fresh, drizzled with generous lashings of maple syrup and a side of fresh berries.
If you’re a pancake fan, you may also enjoy our vegan banana pancakes served with a delicious caramel sauce.
Vegan Pink Beetroot Pancakes
Ingredients
- 240g plain flour
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 100g cooked beetroot
- 200g water
- 1 tsp vanilla extract
- 160g soya milk
- Plant butter for frying
Instructions
- Sift the flour, sugar, salt, and baking powder into a bowl. Stir with a whisk to evenly distribute the ingredients.
- Place the beetroot and 200g of water into a blender. Blend until completely smooth.
- Stir the soya milk into the beetroot.
- Pour the wet ingredients into the bowl of dry ingredients. Using a whisk, gently stir to combine. Be careful not to beat or over mix the mixture, otherwise your pancakes will become chewy.
- Let the batter rest for 5-10 minutes before frying.
- On low-medium heat, melt a small amount of plant-based butter in a frying pan. Pour about 1/4 cup of pancake batter into the pan.
- Cook for a couple of minutes, until bubbles start to form and pop on the surface of the batter. Once the underside is lightly golden brown, use a spatula to turn the pancake over.
- Cook on the other side for another minute or two, until lightly golden brown and you’re ready to serve!
