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Stack of dye free pink pancakes on a plate with a slice taken out

Dye Free Pink Pancakes

Course Breakfast
Cuisine American
Keyword beets, dairy free, homemade, pancakes, pink pancakes, vegetarian
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Servings 10 pancakes
Calories 129kcal



  • Wrap beets in foil and bake 400 degrees F for 1 1/2 hours. Let cool.
  • Unwrap the cooked beets, and peel. The skin should slide right off. Slice into large pieces.
  • Put the slices in a food processor or blender with 1 1/2 cups milk puree until smooth.
  • In a large bowl combine, flour, baking powder, baking soda, and salt. Add beet mixture, maple syrup and melted butter and gently stir until combined.
  • Spray, or use a small amount of oil to grease a griddle or pan.
  • Pour a small amount of batter onto the hot griddle. The small pancakes tend to turn less brown and keep the pretty pink color.
  • Cook until golden on both sides.
  • Serve with fresh fruit and syrup on top.


Calories: 129kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Sodium: 516mg | Fiber: 1g | Sugar: 1g