Make delicious, fluffy Red Velvet Beet Pancakes that are completely gluten-free, vegan, and packed with amazing nutrients! Made with no artificial color, just beets, these Red Velvet Pancakes are a tasty breakfast treat for kids and adults alike!
If you’re a fan of delicious, healthy pancakes, you’ll definitely want to try my Avocado Blueberry Pancakes or Fluffy Pumpkin Pancakes next!
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You all know I LOVE making delicious plant-based recipes that are gluten-free and taking popular favorites, like Red Velvet Pancakes, and making them just a bit healthier! So I couldn’t resist sharing this incredible Red Velvet Beet Pancakes Recipe. Let me tell you, these pancakes are irresistible!
Beets are full of:
- Fiber
- Potassium
- Iron
- Vitamin C
Which all work together to help reduce inflammation, lower blood sugar, improve digestion, and support brain health! Here at GFB, we love incorporating beets whenever we can! Our Quinoa Beet Burgers and Beet, Feta, and Orange Salad are super popular on the site.
Not only do beets add amazing nutrients to this recipe, but they help give these red velvet pancakes a beautiful red color. That means, there is no need for artificial food coloring in this red velvet pancakes recipe!
How to prepare the beets for these Red Velvet Beet Pancakes?
This recipe takes a bit of preparation as the beets have to be roasted or steamed and then pureed before adding them to the batter. OR, if you want to save a step, purchase ready-to-eat fresh beets, like these: Vacuum Packed Red Beets, Ready to Eat. (Make sure your don’t buy pickled beets, which usually come in a jar)
To Cook Beets: Peel 2 small beets, wrap them in foil, and bake them in the oven at 400°F for 30 minutes, or until the beets are cooked through and you can easily pierce them with a fork.
What do you need to make these Vegan Red Velvet Beet Pancakes?
Dry Ingredients:
- Gluten-Free All-Purpose 1:1 Flour
- Baking Powder
- Baking Soda
- Unsweetened Cocoa Powder
- Coconut Sugar (or Brown Sugar)
Wet Ingredients:
- Beets
- Flax Egg
- Almond Milk (or any non-dairy milk)
- Maple Syrup
- Vanilla
Tips To Making The Best Gluten-Free, Vegan Red Velvet Beet Pancakes From Scratch
- Use Gluten-Free All-Purpose 1:1 Flour. For the recipe, I use King Arthur Measure for Measure Gluten-Free Flour. You can also use regular flour instead if you prefer.
- Use Fresh Baking Powder. The baking powder helps these pancakes rise so they become perfectly light and fluffy pancakes when cooked.
- When Making The Beet Mixture. First, add cooked beets to the blender and blend with 2 tablespoons of almond milk. Make sure you have 3/4 cup of beet puree before mixing the remaining wet ingredients into the blender. (Up to 1 cup beet puree when initially blending is fine and will not alter the recipe). Do not blend the flax egg with the beet mixture. Add the flax egg when combining the wet and dry ingredients.
- Use Flax Egg. These are red velvet pancakes without eggs. The flax egg helps bing the ingredients, similar to eggs, but keeps the recipe vegan. If not vegan, you can substitute the flax egg with 1 egg.
- Use any Non-Dairy Milk. You can use almond, oat, hemp, coconut, or rice milk. It’s your choice! You can also use regular milk if you’d like!
- Customize. If you find the batter too thick to your liking, add a bit more almond milk. I like thick, fluffy pancakes, but of course, everyone has their own preference.
- Cook low and slow. Cook the pancakes over low heat. This helps maintain their vibrant color and prevents them from burning.
How to Make Vegan Cream Cheese Glaze
Making the Vegan Cream Cheese Glaze is super simple! All you do is blend vegan cream cheese, dairy-free yogurt, vanilla, and a bit of maple syrup in the blender until it is smooth. If you prefer, you can use regular cream cheese and yogurt (for a non-vegan option).
You’ll Love These Red Velvet Beet Pancakes! They are:
- Absolutely Delicious
- Healthy & Packed with Nutrients
- Easy to Make
- Perfect for Valentine’s Day Brunch! (or any occasion, haha!)
Healthy Red Velvet Pancakes
I hope you enjoy these delicious Red Velvet Beet Pancakes! If you try the recipe, don’t forget to rate it and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!
More Breakfast & Brunch Recipes To Try:
Red Velvet Beet Pancakes | Gluten-Free + Vegan
Ingredients
Flax Egg
- 1 tbsp Ground Flaxseed
- 2 tbsp Water
Beet Puree
- 2-3 small beets (enough to make 3/4 cup when pureed)
- 2 tbsp Almond Milk
Red Velvet Pancakes
- 1 flax egg
- 3/4 cup Beet Puree
- 1 1/2 cup Gluten Free All Purpose 1:1 Flour
- 1 tbsp Unsweetened Cocoa Powder
- 3 tbsp Coconut Sugar (or Brown Sugar)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1 1/4 cup Almond Milk (or your favorite non-dairy milk)
- 2 tbsp Maple Syrup
- 1 tsp Vanilla Extract
Cream Cheese Drizzle
- 4 oz Vegan Cream Cheese (can sub regular cream cheese)
- 1/4 cup Coconut Cream
- 1 tsp Vanilla Extract
- 1 tbsp Maple Syrup
Instructions
To Prepare the Beets and Beet Puree
- Preheat the oven to 400°F. Wrap the beets in foil and bake in the oven for at least 30 minutes, or until the beets are cooked through and can be easily pierced with a fork. (If you have precooked beet, skip this step.
- Once the beets are done, allow them to cool until they are comfortable to touch. Puree the beets in the blender with 2 tbsp almond milk.
- Make sure the beet puree measures 3/4 cup (or no more than 1 cup). Then, add the remaining wet ingredients (except for the flax egg/ regular egg) into the blend and blend until smooth.
To Prepare Flax Egg
- Prepare the flax egg by mixing the ground flaxseed with water. Stir the mixture and set it aside to thicken.
To Make Red Velvet Beet Pancakes
- Place all of the dry ingredients in a large mixing bowl and stir to remove any lumps. Set aside.
- Pour the beet mixture into the dry ingredients and whisk until the ingredients are fully incorporated. The batter will be thick. (This is normal and will result in thick, fluffy pancakes.) If the batter is too thick for your liking, add non-dairy milk one tablespoon at a time until you reach your desired pancake batter consistency.
- In a large skillet over medium-low heat, melt a bit of butter (vegan or non-vegan) or oil and pour about 1/3 cup of the batter onto the skillet. Cook the pancakes for 2-3 minutes on each side, flipping once.
- Serve with fresh berries, cream cheese, chocolate chips, maple syrup, and enjoy!
To make the Cream Cheese Drizzle
- Mix the cream cheese (vegan or non-vegan), non-dairy yogurt, vanilla extract, and maple syrup in a small bowl until smooth.
- Place a dollop onto a stack of pancakes or take a pipette bag and drizzle the cream on top of the pancakes.
Notes
- Use Gluten-Free All-Purpose 1:1 Flour. For the recipe, I use King Arthur Measure for Measure Gluten-Free Flour. You can also use regular flour instead if you prefer.
- Use Fresh Baking Powder. The baking powder helps these pancakes rise so they become perfectly light and fluffy pancakes when cooked.
- When Making The Beet Mixture. First, add cooked beets to the blender and blend with 2 tablespoons of almond milk. Make sure you have 3/4 cup of beet puree before mixing the remaining wet ingredients into the blender. (Up to 1 cup beet puree when initially blending is fine and will not alter the recipe). Do not blend the flax egg with the beet mixture. Add the flax egg last into the batter.
- Use Flax Egg. These are red velvet pancakes without eggs. The flax egg helps bing the ingredients, similar to eggs, but keeps the recipe vegan. If not vegan, you can substitute the flax egg with 1 egg.
- Use any Non-Dairy Milk. You can use almond, oat, hemp, coconut, or rice milk. It’s your choice! You can also use regular milk if you’d like!
- Customize. If you find the batter too thick to your liking, add a bit more almond milk. I like thick, fluffy pancakes, but of course, everyone has their own preference.
- Cook low and slow. Cook the pancakes over low heat. This helps maintain their vibrant color and prevents them from burning.
Nutrition
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I tried these for Valentine’s Day, and while the batter had a lovely pink hue, the color disappeared when I cooked the pancakes. They turned out normal pancake color: brown. Flavor was just okay. Good idea, but didn’t pan out.
Hi Christi! Sorry that it did not pan out. I find the color hard to maintain unless I cook the pancakes on a very low heat. Thanks for leaving a review!