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Allison Crawford at The Hungry Carrot

Beetroot Pancakes

5 from 6 votes
These beet pancakes are a beautiful shade of red thanks to the beetroot powder in the batter and are packed full of nutrients. Make them savory or sweet with berries and syrup, or try avocado and fresh greens for a well-balanced breakfast sure to impress.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 cup all purpose flour
  • 1 tbsp beetroot powder
  • 1 1/2 cup water or soy milk
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • non-stick cooking spray
  • maple syrup if desired
  • Toppings like: powdered sugar, berries, avocado, sprouts, and radish

Method
 

  1. Combine all the dry ingredients together: flour, salt, baking powder, sugar, and beetroot powder. Mix well.
  2. Add in the water or soy milk and whisk until just combined, but don't overmix, or you will get flat pancakes.
  3. Heat a greased griddle or greased pan over medium heat.
  4. Pour about 1/4-1/2 cup of batter for each pancake. Cook 1-2 minutes per side until the batter is set and fluffy.
  5. Repeat with all the remaining batter.
  6. Serve with powdered sugar and berries with syrup, or try a savory option with toppings like avocado, radishes, sprouts, and hemp seeds.