Heart Beet Pancakes (WFPB, GF)

Beets for Pink

It’s been a fun challenge for me to ditch food coloring. While there are worse foods for your health than a few drops of food coloring every once in a while, it does seem to cause hyperactivity in one of my children, and I figure we’re not missing on anything by avoiding it. It’s usually found in ultraprocessed foods that should be avoided anyway. It’s also just fun to see what colors you can create with nature.

Beets are an amazing ingredient for pink! Either roast, steam or pressure-cook a beet, or open a can of beets (not pickled!) and pop it into the blender with the liquid ingredients of these pancakes. They are especially pink before being cooked, so it’s a fun cooking activity to do with kids.

I recommend getting a bunch of beets, roasting some (click there to see how) to eat with dinner with one night. Roasting them makes them so sweet. Save one for beet pancakes the next day. Using canned beets is super easy, but the batter is not quite as pink as a fresh beet since a lot of the color is leeched in the canning process. Hower, I did use canned beets for the pancakes in this picture, because it’s just one step more simple.

Resist the temptation to load these up with more beets. They can become mushy and too beet-tasting if you add much more than 1/2 cup or 3/4 cup.

However, the secret ingredient (almond extract) masks the flavor of the beet and makes them really extra yummy.

Delicious, nutritious, and cute!

Beyond the festive-ness of these pink, heart-shaped pancakes, they are just delicious! They are light and fluffy even though they are made of 100% whole grain oats. Use your blender to blend them into a fine flour first. They are naturally gluten-free if using certified gluten-free oats.

Whenever you want a special breakfast, pull these out. They are unique, yummy, and healthy!

Another special breakfast idea is my crepes recipe with homemade nutella!

Heart Beet Pancakes
Prep Time
10 mins
Cook Time
15 mins

These delicious pink pancakes have a secret ingredient in them that masks the beet flavor. Perfect for any day of the year, but making them into a heart shape is fun for Valentines Day.

Servings: 8 large pancakes
Author: Faithful Plateful
  • 2 cups rolled oats, blended until fine
  • 2 TBSP baking powder
  • 1/4 tsp salt
  • 1.5 cups almond milk or other plant milk
  • 1/2 cup cooked beet (if using canned, do not use pickled!)
  • 2 TBSP maple syrup
  • 1 tsp lemon juice (Optional--helps brighten and preserve pink color)
  • 1/2 tsp almond extract (secret ingredient that makes them so yummy!)
  1. In a bowl, stir together oat flour, baking powder, and salt.

  2. In a blender, blend the milk, beet, maple syrup, lemon juice and almond extract together.

  3. Pour pink liquid into the bowl, and stir well to get the bumps out.

  4. If you'd like to make heart shapes, use a heart pancake mold, OR use a piping bag or squeeze bottle or turkey baster of some sort. I pour the batter into a gallon-size ziplock bag and cut a small hole in one corner. Pipe a heart shape onto the hot skillet and fill it in. Use a finger or a spatula to adjust if needed to improve the shape.

  5. Once bubbles appear, flip.

  6. Serve with berries, syrup, applesauce, peanut butter, etc. or enjoy on their own.

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