Vegan pink Beet Pancakes are a tasty and healthy recipe. These vibrant pink pancakes are also an eye-catching treat. These pancakes feature whole-wheat flour and beetroots. They are healthful, dairy-free, and wonderfully delicious. These pancakes are not only filled with nutrients but also incredibly colorful. Important nutrients like dietary fiber, beneficial antioxidants, and vitamins are abundant in beets. These vegan pink Beet Pancakes will soon become a favorite because of their gorgeous hue and exceptional nutritional profile. Let’s prepare the fluffy, airy, and healthy pancakes with the steps (listed below).
STATS
- Course: Brunch, Breakfast
- Cuisine: American
- Diet: Vegetarian, Vegan, Dairy-free, Egg-free
- Total Time: Twenty-five minutes
- Preparation Time: Five minutes
- Cook Time: Twenty minutes
EQUIPMENT
- One peeler
- A sharp knife
- Nonstick saucepan (to cook the beets)
- Food blender
- Hand whisk beater or one spoon
- Nonstick pan
- Serving plate
INGREDIENTS
- Almond milk 2 cups
- One cup of beetroots, approx, 8 ounces
- Whole-wheat flour 2 cups
- Coconut sugar 2 tbsp
- Baking powder one and a half tbsp
- Salt 1/4 tsp
- Apple sauce 4 tbsps
- One-fourth tsp of vanilla extract
- A few dashes of ground nutmeg and cinnamon, or to taste
INSTRUCTIONS
- With a peeler, peel off the purple layer of the beetroot.
- After that, cut the beet into rough pieces with a knife.
- Now, add roughly chopped beet to a nonstick saucepan.
- Next, pour a half cup of water into the saucepan.
- Seal it with its cap and cook it until the beets are cooked.
- After cooking, set aside the beets until it’s cold.
- Then, add cooked beets and almond milk to a food blender.
- Process it until a silky consistency is achieved.
- Now, shift this beetroot mixture to a large bowl.
- Next, add cinnamon, apple sauce, whole-wheat flour, nutmeg, salt, coconut sugar, baking powder, and vanilla extract to the exact bowl.
- Stir all ingredients with a spoon or hand whisk beater.
- Combine them until a clean and lumps-free pancake batter is ready.
- After that, drizzle a hint of oil on a nonstick pan.
- Heat the pan to a moderate to low flame.
- Now, add roughly four inches of batter to the pan.
- Cook them for eight to ten minutes.
- Turn its side when the edges of the pancakes have sufficiently set or bubbles appear on top.
- Simmer till it turns golden-brown.
- Proceed with the remaining batter.
- The tasty and hearty Vegan Pink Beet Pancakes are ready to serve.
- Shift the warmed and fluffy pancakes to a serving tray or plate.
- Drizzle over vegan-friendly maple syrup.
- Decorate it with freshly sliced strawberries or seasonal fruits.
UNIQUE TOPPINGS AND GARNISHING IDEAS
Fruits:
- Decorate the pancakes with sliced and vibrant fruits such as strawberries or pomegranate seeds.
Yogurt:
- Place a full spoonful of vegan-friendly and dairy-free yogurt.
Sweetener:
- Drizzle vegan-friendly sweeteners like agave nectar or maple syrup.
Coconut whipped cream:
- Top the pancake layer with lightweight and dairy-free vegan cream.
SERVING SUGGESTIONS
- Serve the fluffy and yummy pancakes with tofu scramble, cherry tomatoes, and sauteed spinach.
- Enjoy it with lemon-tahini dressing or quinoa salad.
- Pair this dish with a cereal bowl and stuffed French toast.
- Accompany these pink pancakes with a banana berry smoothie.
- Herbal tea, vegan matcha latte, or fresh juice also go well with these beet pancakes.
TIPS
- Cook beetroots before blending to preserve the time.
- Use fresh beets to make these pancakes more vibrant pink.
- Blend the beets thoroughly for an even texture.
- Cook the pancakes until they are golden brown and cooked through.
- Choose a high-quality and flavor-free non-dairy milk.
- Try this recipe with a variety of beets such as golden or Chioggia beets.
STORAGE INFORMATION
Ahead of time:
- You can prepare the batter in advance. Preserve it in the refrigerator overnight, and then simmer the pancakes the following day.
Fridge:
- Save the leftover beet pancakes in a closed jar and refrigerate it for five days.
Freezer:
- Both cooked pancakes and batter can be frozen. However, for optimal results, it’s suitable to freeze the batter. Transfer the batter to an airtight vessel and freeze it for forty to ninety days.
Reheating:
- Reheat them in a toaster, microwave, or on a skillet.
FAQs
Can I use other types of juice instead of beet juice?
- The flavor and nutritional value of beet juice are superior to those of other juices, such as pomegranate or cranberry even if they may provide a comparable color.
Are canned beetroot suitable for this pancake recipe?
- Yes, canned beetroot also goes well with the dish. But fresh cooked beets are recommended for the finest taste and color. Additionally, canned beets typically contain more moisture.
How can I make these pancakes lightweight rather than hard?
- Use the proper proportions of beet liquid to dry items and avoid overmixing the batter to ensure the pancakes are fluffy rather than thick.
NUTRITIONAL INFORMATION/SERVING:
Serving amount 1 pancake
Total servings 4
Total Calories 266 kcal
Dietary Fiber 8 g
Carbohydrates 55 g
Protein 9 g
Sugar 8 g
Total Fat 3 g
Iron 3 mg
