All Natural Red Velvet Pancakes (gluten free + egg free)

I have a passion for pancakes. A serious passion. And I have passed it onto my daughter. Pancake passion is now a family affair.

All Natural Red Velvet Pancakes

"Mom, can we have pancakes for dinner tonight?" is the request I hear almost daily on our drive home from school And almost each morning, Alice springs out of bed, dashes down the stairs and hopes with every fiber of her little being that she will see beautiful little fluffy cakes sitting on her plate. 

So clearly, pancakes are serious and important business in our house. And we only eat the good ones. The really good ones.

These pancakes, guys. Brace yourselves for THESE pancakes.  Not only are they healthy, easy, and delicious, but they are also the prettiest shade of deep red and chocolate.  Friends, these are my All Natural Red Velvet Pancakes.

All Natural Red Velvet Pancakes

These beautiful red velvet pancakes are turned their gorgeous shade of pinky-red by adding a healthy secret ingredient: beets. Yep, I said beets. Now don’t go running scared, please. Beets (while not a typical pancake ingredient) are a magical vegetable that takes on a naturally sweet flavor, especially when cooked. They are also wildly healthy for you, loaded with potassium and Vitamin C. Besides their great flavor and nutrients, beets have a lovely, potent, natural color that transforms this pancake batter into the prettiest of shade of mauve without a drop of artificial food dye. Your kids will look at these beautiful pancakes and think about how awesome they are and how great you are for making them. All while you secretly know that they are happily eating an extra dose of veggies at the breakfast table.

Not only do these pancakes cleverly disguise beets, but they are made with protein rich oatmeal, are egg free,  and can easily be made nut free by substituting the almond milk with cow or coconut milk. What is even better is that these pancakes are mixed entirely in your blender so there are less dishes at the end of the day (and who doesn’t want that, really?). If you are short on time, you can easily steam the beet ahead of time and store it in the fridge until you are ready to make the pancakes.  This recipe was inspired by my , another simple and delicious breakfast option that is chock full of healthy goodness and a total crowd pleaser.

Makes about 10 small pancakes


1/2 a medium beet, washed and peeled

2 cups uncooked rolled oats (use gluten free oats for gluten free pancakes)

1 very ripe banana (the riper the better)

1 1/4 cup milk (I used homemade almond milk)

2 teaspoons pure vanilla extract

1/4 cup unsweetened cocoa powder

1 teaspoon cinnamon

1 1/2 teaspoon baking powder (this brand is corn free)

3 tablespoons maple syrup or honey


  1. Wash and peel the 1/2 beet. In a small pan with a cup of water, steam the beet for 20 minutes.

  2. Meanwhile, pour the oats in your blender. Run the blender on high power until the oats have been processed down to a coarse flour-like consistency.

  3. Once the beet is done cooking, add it along with the milk, banana, and vanilla to the blender. Blend together until the batter is smooth and the beet is well chopped (about 30 -45 seconds). The batter should have a consistent bright pink color.

  4. Add the cocoa powder, cinnamon, baking powder, and honey to the blender. Blend until the batter is well mixed and all ingredients have been incorporated.

  5. Heat a large pan on the stove top over medium-low heat. Once the pan is hot, use a 1/4 measuring cup to portion batter into pancakes. Cook until the edges of the pancake appear dry and a few bubbles appear in the batter (about 1 1/2 -2 minutes). Flip over and cook the pancakes on the other side for another minute and a half.

  6. Once all the batter has been cooked into pancakes, serve warm with fresh fruit, applesauce, nut butter, or a little maple syrup. Store leftover pancakes in an airtight container in the fridge for 3-4 days or in the freezer for 1 month.

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