Beet Pancakes (Gluten Free, Paleo)

These beet pancakes are soft, fluffy and naturally colored with beets. They're made with cooked beets, coconut flour, eggs and lightly sweetened with maple syrup. This pancake recipe is perfect for a healthy breakfast - gluten free, dairy free and paleo friendly.

I think beets are one of my favorite foods to cook with! They're so versatile and I love the natural pink color they add to baked goods.

These beet pancakes are a fun way to enjoy breakfast. You can't taste the beets - even my kids loved them!

This beet pancake recipe is made with cooked beets and coconut flour, sweetened with maple syrup and incredibly soft and fluffy. Plus, they have a pretty pink hue.

Why You'll Love these Beet Pancakes

• paleo friendly - made with real, whole food ingredients
• gluten free and grain free - made with coconut flour
• dairy free and nut free
• soft and fluffy
• naturally colored pink thanks to the cooked beets

Ingredients

Here's what you need to make these paleo beet pancakes:

• cooked beets (preferably steamed)
• large eggs
• water
• maple syrup
• avocado oil
• vanilla extract
• coconut flour
• tapioca starch
• baking powder
• salt

I cooked my own beets by slicing them and then steaming them in a steamer pot. However, you could also bake them in the oven until tender or use precooked beets.

How to Make Beet Pancakes

The batter for these pink pancakes is made in a blender. A food processor should work just as well. Here's what you need to do:

First, preheat a frying pan to medium heat and coat the pan with a little oil. (I used coconut oil.)

Next, add the wet ingredients to your blender. Blend, starting at a low speed and slowly increasing the speed until the beets are pulverized.

Add in the dry ingredients and blend. Again, start at a low speed and increase the speed, blending until the batter is well combined. You may have to stop a couple times to scrape down the sides of the blender.

Pour about ¼ cup pancake batter onto your greased, preheated frying pan. Cover the pan with a lid and cook the pancake until bubbles start to form on top. I recommend covering to pancakes to ensure even cooking. In addition, I find this makes the pancakes fluffier.

Once bubbles have formed on the pancake, flip it using a spatula and cook until done.

Place the cooked pancakes on a plate and add your favorite toppings!

Storage

These pancakes are best eaten right after cooking, however you can store leftovers in a sealed container in the fridge for a couple days.

Another option is to cook only what's needed and store the leftover batter in the fridge. The batter will thicken a bit, so just mix in a small amount of water before cooking.

More Healthy Beet Recipes

• Chocolate Beet Muffins
• Beet Salad Recipe
• Banana Beet Smoothie
• Vegan Beet Brownies

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