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3 Comments These gluten-free beetroot pancakes are light, moist, naturally sweetened, and beautifully pink thanks to the beetroot. They’re a fun way to sneak more veggies into your breakfast and are perfect for anyone eating lactose-free, paleo, gluten-free, or simply looking for a colorful start to the day.
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Why You’ll Love This Recipe
These pretty little pancakes are made with almond flour, banana and eggs, making them naturally sweetened and naturally gluten-free. Kids love them due to the vibrant color plus it incorporates vegetables!
Recipe Ingredients
This easy recipes for pancakes with beetroot don’t need a lot of ingredients!
- beetroot – you need about 1 large beetroot for this. It needs to be grated or you can use a stick blender to mash it all together
- banana – make sure the banana is nice and sweet as it is the only sweet element
- almond flour – to bring it all together I’ve used almond flour. You can also use hazelnut flour or tiger nut flour if you prefer
- eggs – for the binding part you will need eggs. If you want them fluffier you can add a bit of baking powder.
How To Make Beetroot Pancakes
Most importantly when making these pancakes or even when making most gluten-free pancakes is to keep them small. (like also these gluten-free carrot pancakes or the 3-ingredient pancakes) You could use buckwheat flour instead (like these buckwheat yogurt pancakes). Still gluten-free but it makes them a bit firmer.
Making the batter is as simple as mashing it all together. You can simply place it all in a bowl and use a stick blender to mash it or grate the beetroot and mash the banana with a fork. All works. If you struggle with keeping them together while baking you can add a bit of tapioca flour or arrowroot, which should firm them up a bit.
I like to flip them with the pan instead of using a spatula for turning. That seems to help. Or – you can turn them into scrambled pancakes like kaiserschmarrn and not worry about turning anything. 😉
FAQ Beetroot Pancakes
You can, but cooked beetroot gives a sweeter, smoother result. Raw beetroot should be finely grated and will give a slightly earthier flavor.
Yes! A blender makes a smoother batter and slightly softer pancakes.
Yes – as long as you don’t top them with yogurt or sweeteners that don’t fit your paleo guidelines.
You can replace the banana with 2-3 tbsp applesauce or pumpkin puree + 1 tsp sweetener of choice. I have not tried this myself though.
The flavor is mild and slightly earthy, balanced by the banana. The visual impact is stronger than the taste!
Beetroot Pancakes
Ingredients
- 1 banana ripe
- 2 eggs
- 50 gr almond flour
- 1 grated cooked beetroot
- coconut oil for baking
For serving
- grated coconut
- Fresh fruit
Instructions
- Mash the banana with a fork in a bowl. Add the eggs and stir it all together.1 banana, 2 eggs
- Add the almond flour and grate the beetroot above the bowl. Stir it all together well and heat a non stick frying pan with a bit of the coconut oil.50 gr almond flour, 1 grated, coconut oil for baking
- Make small round of the batter and bake them gently. Turn them over with a spatula and serve with grated coconut and fruitsgrated coconut, Fresh fruit
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I love making these cute little beetroot pancakes for lunch, brunch or breakfast!
Those are so pretty and I love how healthy they are. I have cooked yellow beets I could use right now, but they won’t be as fun as your red ones.
I know right? The red really makes them pop and quite delicious too. Although pretty sure they would be as delicious with yellow beets