I’ve fallen in love with beet root powder. It adds such a lovely, natural red/pink hue to baked goods, smoothies and recipes like these Paleo Red Velvet Pancakes. Not to mention, it’s an easy way to boost the nutritional content of any recipe. I’m not even a huge fan of beets, but beet powder is a whole different story!
These healthy red velvet pancakes are made with a combination of almond flour and tapioca flour. They are sweetened with maple syrup and colored with none other than beet root powder. In addition, these pancakes are gluten free, dairy free and Paleo friendly.
Health Benefits of Beets
Beets are one of nature’s superfoods. They come in a variety of colors; from red to yellow to multi-colored. This common root vegetable boasts many nutrients such as folate, manganese and copper. In addition, beets have many health benefits. Including the potential to:
- reduce blood pressure
- lower inflammation
- improve digestion
- lower the risk of cancer
- boost immunity
- support brain health
Basically, adding a bit of beet root powder to things such as baked goods or smoothies boosts nutrition without compromising taste or texture.
Ingredients in Paleo Red Velvet Pancakes
These dairy free, grain free pancakes use a few simple, easy to find ingredients. They are made without food coloring and are completely gluten free and dairy free.
Rather than having to go through the trouble of using whole, cooked beets, this recipe uses beet root powder. In addition, the batter is made with the following ingredients:
- blanched almond flour
- tapioca flour
- beet root powder
- cocoa powder
- baking powder
- maple syrup
- vanilla extract
How to Make Paleo Red Velvet Pancakes
These red velvet pancakes are so easy to make! Simply, add all ingredients to a mixing bowl and cook on the stove top. That’s all it takes.
So, first off, combine all dry ingredients in a medium sized mixing bowl. Then, mix in all wet ingredients.
Preheat the frying pan (set on medium-low heat) and grease with a bit of coconut oil or ghee. Next, add 1/4 cup batter to the pan. Cover and cook on medium-low heat until bubbles start to form. Remove the lid, flip the pancake and cook about a minute more.
This recipe makes 9 pancakes, using 1/4 cup batter per pancake. These pancakes are best eaten right after cooking. For later consumption, store batter in the fridge and cook when ready to eat.
More Paleo Recipes Using Beet Root Powder
Simple, naturally colored red velvet pancakes. Made with almond and tapioca flour and sweetened with maple syrup.
- Combine all dry ingredients in a medium-sized mixing bowl.
- Add in wet ingredients. Mix well.
- Grease pan with oil and set temperature to medium-low.
- Once pan is hot, add about 1/4 cup batter, cover and cook until bubbles start to form in the pancake.
- Remove lid, flip pancake and cook about a minute more or until done.
- Repeat steps 3-5 until no more batter remains.
*I recommend using cocoa powder instead of cacao powder to keep the reddish pancake color. Cacao powder tends to turn the pancakes more brown when cooked.
Keywords: pancakes, breakfast, red velvet, almond flour, beet root