Delicious and healthy homemade pink pancakes that are perfect to make for breakfast this Pancake Day or indeed any day of the year if you love pink! No food colouring. Suitable for vegans.
Is there food colouring in these pink pancakes?
No. I am not a fan of using food colouring and the gorgeous colour of these pink pancakes is entirely natural. Can you guess what I used? That’s right – beetroot. There are so many beautiful colours in the natural world that we really don’t need to use food colouring at all. Find out more about how to make natural food colouring.
How to stop your beetroot pancakes from turning brown
When you blend the beetroot into the pancake batter you’ll have a beautiful bright pink batter. However, when you start to cook the pancakes, if you’re not careful they’ll start to turn brown.
There are a couple of things you can do to help with this.
Firstly, don’t use too much oil. Just enough to stop the pancakes from sticking. Secondly, cook the pancakes slowly over a low-medium heat.
Finally, eat your pancakes straight away. If you keep them in the fridge for later they’ll get even browner.
How do beetroot pancakes taste?
My pink beetroot pancakes taste gorgeous. They’re sweet and light with a little earthy hint. My kids devoured these and didn’t stop for long enough to think about what had made them pink.
What to serve with pink pancakes
These beetroot pancakes are very versatile and you can serve whatever you like with them. They are sweet so I would go for fruity toppings rather than savoury – although if you left out the maple syrup you could make a savoury version of the recipe below.
Our favourite pancake toppings include:
- fresh raspberries
- maple syrup
- coconut yoghurt
- sliced banana
- peanut butter.
What are yours? Let me know in the comments below.
More vegan pancake and waffle recipes
How to make pink pancakes
The main ingredient that turns these pancakes pink is beetroot. If you overcook them they will turn brown – read my paragraph above to stop this happening.
Homemade pink pancakes
- 175 g plain flour
- 1 tbsp cornflour (cornstarch)
- 1/2 tsp baking powder
- 1 beetroot cooked, not in vinegar
- 300 ml dairy-free milk I used oat
- 2 tbsp vegetable oil plus more for frying
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Place all the ingredients in a blender and whizz until smooth.
Heat a little oil in a frying pan over a low-medium heat and add a spoonful of the batter. Tilt the saucepan to allow the batter to spread out a little until you have the size and shape that you want.
Cook for a couple of minutes until you can see bubbles appear on the surface of the pancake.
Turn the pancake over with a spatula and repeat on the other side. Don’t be tempted to turn the heat up or your pancakes will turn brown.
Keep warm in a low oven while you repeat with the remaining pancakes.
Serve with maple syrup, fresh raspberries and yoghurt, or your favourite toppings.
If you like this you might like my top five vegetable pancakes.
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