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stack of paleo beet pancakes

Beet Pancakes (Gluten Free, Paleo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8-9 pancakes 1x


These pink beet pancakes are gluten free, dairy free and paleo friendly.  They're super soft and fluffy and perfect for a healthy breakfast.


  • 1/2 cup chopped cooked beets (90g)*
  • 3 large eggs
  • 1/4 cup water
  • 3 Tbsp maple syrup
  • 2 Tbsp avocado oil
  • 1 tsp vanilla
  • 1/3 cup coconut flour (30g)
  • 1/3 cup tapioca starch (40g)
  • 2 tsp baking powder
  • 1/4 tsp salt


  1. Preheat a frying pan to medium heat and coat the pan with a little oil. (I used coconut oil.)
  2. In a blender, combine the cooked beets, eggs, water, maple syrup, avocado oil and vanilla. Blend, starting at a low speed and slowly increasing the speed until the beets are pulverized.
  3. Add in the coconut flour, tapioca starch, baking powder and salt. Blend, starting at a low speed and increasing the speed, until the batter is well combined. You may have to stop a couple times to scrape down the sides of the blender.
  4. Pour about 1/4 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.)
  5. Once bubbles have formed on the pancake, flip it using a spatula and cook until done.

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


*I cooked my beets in a steamer pot.  Simply wash the beets, cut off the ends and then slice into cubes.  Place the beets in a steamer pot and steam until tender.