Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (2024)

by Ciara Attwell, Updated

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A delicious, healthy and gluten free recipe for Red Velvet Pancakes. Made with no artificial colourings, just beetroot!

Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (2)

Beetroot…. it isn’t exactly the sexiest of vegetables is it.

We’re probably more used to seeing it in jars, languishing at the back of the fridge so I thought it was time the poor old beetroot got a bit of a makeover.

And with such an incredible vibrant colour then there’s no better time than just before Valentine’s Day!

Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (3)

“Why the heck are you adding beetroot to pancakes” you may be asking.

Well firstly pureed beetroot makes a incredible all-natural food colouring. No artificial dyes or chemicals needed.

And secondly it’s a great way to sneak some extra veg into you and your family’s diet.

Why is beetroot so good?

  • It’s high in fibre
  • A good source of iron
  • A good source of folic acid
  • Antioxidant rich

Recent studies have even shown that regular consumption of beetroot can also help lower blood pressure.

So this is one vegetable that we definitely should be eating more of!

Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (4)

Red Velvet Pancakes

With both Valentine’s Day and Shrove Tuesday coming up this month, there’s never been a better time to get creative with the kids in the kitchen.

The bright vibrant colour of these pancakes are sure to spark their imagination and get them excited about cooking.

This recipe does require a little bit of prep as the fresh beets do need to be roasted and then pureed.

I haven’t tried the recipe with pre-cooked beetroot, but I imagine it would work just as well. Just be sure to get the plain pre-cooked beetroot (usually in a packet) and not the pickled kind in a jar.

Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (5)

This recipe isn’t completely set in stone. I used gluten free flour but normal flour would work perfectly too.

If you find the batter a little too thick then feel free to add another splash of milk.

You could also customize it to your liking, maybe adding some raisins or chocolate chips.

I made thick American style pancakes with my batter but you could also make thin crepe style ones too.

Top Tip!

One tip I would urge you to follow, is to keep the heat quite low on the pan.

If the heat is too high the pancakes will burn and turn a charred black colour on the outside.

They may take a little longer to cook on a low heat but the pancakes will keep that lovely vibrant red colour.

Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (6)

If youliked my Red Velvet Pancakes recipe, then please do leave me a comment and a star rating below. You can also share your pictures with me onInstagram.I always love to see your creations!

OTHER RECIPES YOU MIGHT ENJOY:

– A delicious moist and dense Courgette, Carrot & Banana Cake with an Orange Icing Glaze.

Chocolate Raspberry Pancakes – Delicious Chocolate & Raspberry Pancakes packed with healthy ingredients like oats, eggs and bananas and sweetened with just a little honey.

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Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (7)

Healthy Red Velvet Beetroot Pancakes

★★★★★ 4.9 from 9 reviews

  • Author: Ciara @ My Fussy Eater
  • Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (8)Prep Time: 10 mins
  • Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (9)Cook Time: 40 mins
  • Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (10)Total Time: 50 minutes
  • Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (11)Yield: 4 1x
  • Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (12)Category: Breakfast
  • Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (13)Cuisine: American

Print Recipe

Description

A delicious, healthy and gluten free recipe for Red Velvet Pancakes. Made with no artificial colourings, just beetroot!

Ingredients

  • For the pancakes:
  • 2 small beets
  • 200g / 1.5 cups plain flour (gluten free or regular)
  • 1 tsp baking powder
  • 2 eggs
  • 23 tablespoon honey
  • 1 tsp vanilla extract
  • 250ml / 1 cup milk
  • For the drizzle:
  • 2 tbsp cream cheese
  • 1 tbsp plain yogurt
  • 1 tbsp milk
  • ¼ tsp vanilla extract

Instructions

  1. Preheat the oven to 200c / 400f. 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.

Notes

This recipe makes 12 American style pancakes.

It is important to cook the pancakes over a low heat. On a high heat the outside of the pancakes will burn and char, making them black.

Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (15)

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Healthy Red Velvet Beetroot Pancakes - My Fussy Eater | Easy Family Recipes (2024)

FAQs

How to cook beetroot? ›

Wash the beets gently, making sure that you don't tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender – around 20–30 minutes. Alternatively, you can steam whole beetroot or bake them in the oven for 2–3 hours at 150°C/gas mark 2.

Can pancake batter sit overnight? ›

A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.

Can you make pancake batter in advance? ›

You can. In the restaurant, we made the pancake batter up to several hours ahead, except for adding the beaten eggs. Those would be added right before cooking, and the pancakes seemed to be fluffy enough. No, if the batter uses chemical leavening, i.e., baking powder or soda.

What does beetroot do to the body? ›

Beetroot and its juice help your heart and lungs work better during exercise. Nitric oxide from beets increases blood flow to your muscles. Some athletes eat beetroot or drink beet juice when exercising to improve their performance. Beets are rich in folate (vitamin B9), which helps cells grow and function.

What is the healthiest way to cook beets? ›

Steaming beets is a healthful cooking method because they retain most of their vitamins and minerals—they're not boiled out in water—and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights.

Is it better to make pancakes with milk or water? ›

Can I Use Water Instead of Milk in Pancakes? Milk adds both flavor and texture to pancake batter, so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick. For pancakes made without milk, you'll want to add some flavor through melted butter and vanilla extract.

What does adding more eggs to pancakes do? ›

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

Why do restaurant pancakes taste better? ›

Additionally, griddles ensure the cooking surface stays perfectly heated both before and after the batter hits it — resulting in an evenly-cooked, griddle-kissed final product. Years of cooking on a griddle may also imbue it with that unique, indescribable flavor that comes with diner food, like a cast-iron frying pan.

Can I use 5 day old pancake batter? ›

It turns out, you can expect to get only two days out of fresh pancake batter, so make sure to use it before it goes bad. You can potentially get three days out of it, but look for any signs of spoilage, such as a foul smell, before using.

What is the proper way to cook beets? ›

Bring water to a boil over high and cook beets at a rolling boil, until tender when pierced with a fork, 30 to 45 minutes. Set aside until cool enough to handle. Rub off skins with paper towels to peel; discard skin. Trim ends if needed.

Do you need to peel beetroot before cooking? ›

How to prepare beetroot. To cook whole, wash but don't peel, then cut the stalks to 2.5cm and leave the root at the bottom; if either are trimmed too much, the beetroot's colour will bleed.

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