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  • Writer's pictureAlison Elliott

Beet Pancakes


1 Beet

1 c. Plant milk

1 Egg (or Bob's Redmill Egg Replacer)

1 Tbsp. Vegan butter (more for cooking)

1/2 tsp. Vanilla extract

2 Tbsp. Maple syrup

1 1/4 c. Flour (or gluten free flour)

1 Tbsp. Baking powder

1/4 tsp. Salt

1/4 c. White chocolate chips (optional)

1-2 Tbsp. powdered sugar (optional)

Bring a small pot of water to a boil. Add the beet and boil for 30 minutes. Peel the beet and place it in the blender. Add the plant milk and blend for 1 to 2 minutes. Add the egg, butter, vanilla, and syrup. Blend for another 1 to 2 minutes. Transfer the mixture to a bowl. Add the flour, baking powder, and salt. Mix together well. Grease a sauté pan and pour the pancake batter onto the pan. Cook the pancake on each side for 3 to 5 minutes. Continue this process until all of the pancakes have been cooked. Lay the pancakes on a serving dish and sprinkle the white chocolate chips and powdered sugar on top of the pancakes (optional).

Serving Size: 4

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