Best with Cooked Beets

Beet Pancakes

Prep Time: 5 min // Cook Time: 15 min Servings: 4 (makes about 12 small pancakes)

What to do

Blend all the ingredients in a food processor until completely smooth and well-combined. Heat a non-stick pan to a medium-high heat and spray with cooking spray.

Once hot, spoon the pancake batter into the pan to form small circles. Allow the batter to cook until the sides have set and the pancakes turn a deeper red, this should take about 2 minutes. Carefully flip the pancakes and continue frying until cooked through, about 2 more minutes.

Repeat for the remaining batter. Serve the pancakes with whipped cream and maple syrup.

What you’ll Need


2 medium sized No Vinegar Love Beets, chopped

225g plain flour

1 tsp baking powder

¼ tsp salt

¼ tsp ground cinnamon

2 tsp cocoa powder

2 tsp sugar

2 eggs, lightly beaten

1 tsp vanilla extract

60ml coconut oil or olive oil

60ml milk or coconut milk


To Serve

Whipped cream

Maple syrup