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Beet Pancakes

Beets are a weird ingredient for pancakes, but they turn a brilliant magenta and they're healthy!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine French
Servings 5 pancakes


  • cups all purpose flour
  • tsps baking powder
  • ½ tsp salt
  • ¼ cup sugar granulated
  • cups cashew milk use any milk you like
  • 1 egg
  • 3 tbsp butter melted
  • ¼ cup beet puree


  • This recipe does not include roasting your beets. Just cut off the stems, rinse them off, cut off the roots and roast with a little water at 425°F for an hour and twenty minutes. Then puree them with whatever water is left.
  • Whisk the flour, sugar, baking powder and salt.
    1½ cups all purpose flour, 3½ tsps baking powder, ½ tsp salt, ¼ cup sugar
  • Add the egg, milk, and butter. Whisk until combined.
    1¼ cups cashew milk
  • Add the beet puree, whisk, whisk, whisk. Set aside for 2-3 minutes. The batter will rise a little from the baking powder.
  • Grease your frying pan however you like. I use a little Becel. Once the pan is hot enough for water to bead up, but not so hot that it's smoking, add your batter.
  • I measure out ¼ cup of batter per pancake, but of course you can make them much bigger or smaller!


I use 1/4 cup per pancake. You'll get more or less depending on how much batter you use each time.
Keyword beets, breakfast, pancakes