Red Velvet Beet Pancakes with Drizzles!

Hello everyone! I’m having a super busy week this week, leaving my house at 6:55 every morning to catch two skytrains and a bus to get to the Vancouver Aquarium, where I’m volunteering from 8:30-3:30. I usually get home at around 5:00, and that’s when I take a shower and start cooking dinner. 🙂

Last week, Mom and I bought a container of pre-roasted beets from Costco, and I put them to use in these red velvet pancakes a while ago. If you like chocolatey breakfasts that are still light, I know you will adore this recipe! Please don’t skip the drizzles, too. You will love the slightly-sweet cream cheese frosting and the decadent chocolate drizzle. Yum!

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  • Pancakes are 244 calories with 8g fibre, 13g sugar, and 9g protein
  • Low in saturated fat, have no cholesterol (if using flax egg), and are high in finer
  • High in manganese, magnesium, phosphorus, and selenium
  • Chocolate drizzle is about 95 calories
  • Cheese drizzle is 60 calories


Serves 1, makes 3 pancakes
  • 1 egg or 1 small flax egg (1/2 tbsp ground flax + 1 tablespoon warm water)
  • 1/2 precooked beet
  • 50g spelt flour
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1 heaping tsp to 1/2 tbsp cocoa powder
  • 1/2 tbsp honey
  • 1/4 tsp vanilla extract
  • Generous 1/4 cup almond milk, more if needed
  • Coconut oil for cooking
  1. Prepare the flax egg, if using.
  2. Combine spelt flour, baking powder, salt, and cocoa powder.
  3. Place the beet in the blender with almond milk and blend on high until you have a thick pink-red milk.
  4. Add honey, flax egg, and vanilla extract, and blend again.
  5. Pour the wet ingredients into the flour mixture and stir carefully until just combined. If the batter is too thick, add another splash of almond milk.
  6. Melt coconut oil in a pan and make 3 pancakes. Cook for about 5 minutes on medium heat per side. Flip and continue cooking.
  7. Serve with drizzles, hemp hearts, fruit (raspberries are awesome here), coconut, or chocolate chips!

The texture is excellent here! Sorry for the horrible drizzles. I am the worst drizzler! Back to the pancakes! They are not too sweet and very tender. My favourite kind!

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Chocolate Coconut Maple Syrup (serves 1)

  • 1 tablespoon pure maple syrup
  • 1 teaspoon unrefined coconut oil, melted
  • 1 teaspoon unsweetened cocoa powder
  1. Whisk together until fully combined.

Vanilla Cream Cheese Drizzle (serves 1)

  • 1 tbsp cream cheese or quark (I used quark and loved it)
  • 1/2 tbsp Greek yogurt
  • 1 tbsp almond milk, more if needed
  • Scant 1/8 tsp vanilla extract
  1. Whisk together until fully combined.

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That’s it for today! I have some more great posts coming up that I can’t wait to show you guys 🙂 This is such a great summer so far, and I hope it’s the same for you all!

15 thoughts on “Red Velvet Beet Pancakes with Drizzles!

  1. This photo is so pretty! I want to find out which restaurant you went. And I took a close look, Oh No! It’s home made pancakes! I remember now! Home made food is always yummy!

    Liked by 1 person

    1. AHAHA you made me smile so much! Mom you are so funny and cute. I miss homemade pancakes! Croissants are great but I sure miss oatmeal and pancakes too 🙂 I love your homemade food the best.


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