Home » Recipes » Healthy Red Velvet Beet Pancakes | Vegan + GF

Healthy Red Velvet Beet Pancakes | Vegan + GF

by Capri Lilly

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!

red-velvet-beet-pancakes

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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 it 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!

Red Velvet Beet Pancakes Vegan and Gluten Free

Red Velvet Beet Pancakes

Beets, or beetroots, often get a bad rep and I am not sure why! They are so vibrant, full of flavor, and amazing nutrients! 

Beets are full of:

  • Fiber
  • Potassium
  • Iron
  • Vitamin C

Which all work together to help reduce inflammation, lower blood sugar, and improve digestion, and support brain health!

Pink Pancakes Recipe

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.

How to make Red Velvet Pancakes From Scratch

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
How to make Red Velvet Pancakes From Scratch Vegan and gluten free

Tips To Making The Best Gluten-Free, Vegan Red Velvet Beet Pancakes From Scratch

  1. 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. 
  2. Use Fresh Baking Powder. The baking powder helps these pancakes rise so they become perfectly light and fluffy pancakes when cooked.
  3. 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.
  4. 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. 
  5. 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! 
  6. 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. 
  7. 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).

Vegan Cream Cheese Glaze

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! 

healthy-red-velvet-beetroot-pancakes

More Breakfast & Brunch Recipes To Try:

red velvet beet pancakes vegan and gluten free
Print Recipe
5 from 10 votes

Red Velvet Beet Pancakes | Gluten-Free + Vegan

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: American, Gluten-Free, Healthy Options, Vegan, Vegetarian
Keyword: gluten-free, healthy, red velvet beet pancakes, red velvet pancakes, special meal, valentine’s day, vegan
Servings: 10 Pancakes
Calories: 168kcal
Author: Capri Lilly

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

 
Tips To Making The Best Gluten-Free, Vegan Red Velvet Beet Pancakes From Scratch
  1. 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. 
  2. Use Fresh Baking Powder. The baking powder helps these pancakes rise so they become perfectly light and fluffy pancakes when cooked.
  3. 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.
  4. 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. 
  5. 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! 
  6. 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. 
  7. Cook low and slow. Cook the pancakes over low heat. This helps maintain their vibrant color and prevents them from burning.
  8.  

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25 comments

Marina January 22, 2021 - 10:33 pm

5 stars
Great pancake recipe, love to colour the beets bring to it!

Reply
Capri Lilly January 22, 2021 - 11:14 pm

Thank you!

Reply
Ramona Sebastian January 22, 2021 - 11:07 pm

5 stars
I’m making these pancakes in the morning- they look incredible and my daughter is amazing obsessed with anything red velvet. A nice surprise for her.

Reply
Capri Lilly January 22, 2021 - 11:14 pm

That sounds so sweet! I hope you both enjoy! 🙂

Reply
Audrey January 23, 2021 - 2:15 am

5 stars
I love that these are natural and don’t have any red dye!!!

Reply
Capri Lilly January 23, 2021 - 6:37 pm

Same! The beets give these pancakes the best color and add a nice flavor to them!

Reply
Jamie January 23, 2021 - 4:46 am

5 stars
Such a gorgeous color! Love how it’s all natural!

Reply
Capri Lilly January 23, 2021 - 6:37 pm

Thanks Jamie!

Reply
Catherine January 23, 2021 - 2:05 pm

5 stars
These look epic!

Reply
Capri Lilly January 23, 2021 - 6:36 pm

Thank you! They surely are!

Reply
Ksenia January 23, 2021 - 8:36 pm

5 stars
What a wonderful idea for a valentines day brunch! Love that the colour is from natural beet, and everything else about this recipe!

Reply
Capri Lilly January 24, 2021 - 9:32 pm

Thank you, Ksenia!

Reply
Addison January 23, 2021 - 9:31 pm

5 stars
This color is stunning! So yummy!

Reply
Capri Lilly January 24, 2021 - 9:33 pm

Hi Addison! I am glad you like!

Reply
Swathi January 24, 2021 - 4:25 am

5 stars
Looks delicious, perfect pancakes! I love it!

Reply
Capri Lilly January 24, 2021 - 5:58 am

Thank you, Sawthi! I’m glad you enjoyed the recipe!

Reply
Mama Maggie's Kitchen January 24, 2021 - 11:53 am

5 stars
Incredibly delicious. I have to make this tonight!

Reply
Capri Lilly January 24, 2021 - 9:31 pm

Oo! Pancakes for breakfast is always fun!

Reply
Debra January 24, 2021 - 10:18 pm

5 stars
Absolutely love this healthy recipe….BEETS for the win!!!

Reply
Capri Lilly January 26, 2021 - 12:34 am

Always! 🙂

Reply
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Christi February 15, 2021 - 1:46 am

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.

Reply
Capri Lilly February 15, 2021 - 6:43 pm

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!

Reply
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