20 mins
All Year

How do these pikelets get so pink you ask? With beets! Using the blitzed up juice of ruby-red beetroots makes for a stunning pink pancake batter.


  1. In a blender, combine the beetroot and milk, then add in the flour, eggs and sugar and blend once again until smooth.
  2. In a non-stick pan, scoop pancake mixture in and cook on high until the mixture bubbles on one side. Flip and cook the other side, then set aside for serving.
  3. Serve with crème fraiche (or whipped cream), fresh fruit of your choice and maple syrup.

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