Food · Recipes · Vegan

Healthy Beetroot Infused Vegan Pancakes

This morning I experimented with some pancake recipes, I’ve wanted to make natural coloured pancakes for a while and came across this easy vegan recipe which I altered a little to suit my taste. I usually make my vegan pancakes using oats/bananas but wanted to try something different.

Please don’t be put off the ‘beetroot’ in the title, believe me I really dislike the taste of beetroot but found that it worked wonders and you can’t taste it – also made the pancakes a lovely pink colour too. They are naturally sweet pancakes but if you prefer savoury you can take out the honey and add a bit of pepper to serve them with veggies!

As much as I have never liked beetroots, you have to admit they’re super in the veg world. They’re high in immune-boosting vitamin C, fibre, and essential minerals like potassium which is essential for healthy nerve, digestion and muscle function. Not to mention manganese which is good for your bones, liver, kidneys, and pancreas. Also one for my fellow pregnant ladies, they are known to contain the B vitamin folate, which helps reduce the risk of birth defects.


3 tablespoons chia seeds
1/2 cup hot water (to combine with the chai seeds)
1 cup oat flour (simply blend oats to make your own oat flour)
1 cup plain flour
1 cup daily free milk of your choice (I used my homemade oat milk)
1/4 teaspoon sea salt
1-2 tablespoons honey or maple syrup
1 large beetroot cooked, peeled & chopped (I buy pre cooked packet beetroot)
1 tablespoon melted coconut oil plus extra for cooking

Follow these simple steps for easy, healthy vegan pancakes!


  1. Soak chai seeds in a bowl with the hot water for 10 minutes. Once the chai seeds resemble a frog spawn looking mixture they’re ready (sounds gross but it looks awesome).
  2. Combine all ingredients into a food processor until smooth.
    If like me you don’t have a food processor not to worry, I used a hand blender to blend the beetroot on its own before adding to the mixture bowl and mixing everything else, an electric hand whisk comes in very handy when mixing everything together without a food processor.
  3. Once you have a pretty pink batter, pop the pan on a medium head and cook each pancake in a little bit of coconut oil, flipping so they’re evenly cooked on each side.

Finally, add your favourite fruit toppings and serve, I used blueberries and coconut flakes served with a home made iced frappuccino (decaf for me).


Excellent timing if anyones thinking of cooking up something special for Pancake day or Valentines day next week too, this year they’re conveniently only 1 day apart!

I think next, I would like to try making pancakes with sweet potato… I’ll let you know how that one goes!

Comment below and tell me what you think. Alex think’s they amazing, I’m also a beetroot convert now.

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