Red velvet beetroot pancakes

By February 8, 2016Recipes

Serve your Valentine breakfast in bed this Sunday, and make your pancakes as red as your heart! But we do have a confession (something you never want to hear on Valentine’s Day). Just like your ex-lover, this recipe is sneaky. It’s made with beetroot instead of traditional red velvet for a healthy twist.

Serves: 12 (American-style) pancakes


For the pancakes:

  • 2 small beets
  • 1.5 cups plain flour (gluten free or regular)
  • 1 tsp baking powder
  • 2 eggs
  • 2-3 tbsp honey
  • 1 tsp vanilla extract
  • 1 cup milk

For the drizzle:

  • 2 tbsp cream cheese
  • 1 tbsp plain yogurt
  • 1 tbsp milk
  • ¼ tsp vanilla extract

Optional toppings:

  • Raspberries
  • Strawberries
  • Blueberries (but only if you’re feeling blue on Valentine’s Day)


  1. Preheat the oven to 400 F. 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.

Recipe from My Fussy Eater.