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Save this recipe for a delicious, healthy, weekend breakfast for you and the kids to look forward to ♥️ And can you believe these Red velvet pancakes are made with no artificial colourings? Just fresh beetroot! Plus it’s a fun way to sneak in some extra vegetables in your day!


  1. Preheat the oven to 200C. Peel two small beetroots and chop them into chunks. Place them onto a baking tray and bake in the oven for 20-30 minutes. TIP: Check the beetroot a couple of times and add water where needed so they don’t dry out.
  2. Add flour and baking powder into a large bowl. In a separate bowl mix together eggs, honey, and vanilla extract.
  3. Once the beetroot is cooked through, place them into a blender. Add in milk and blitz until you have a puree consistency. Add the puree to the egg mixture and whisk until combined.
  4. Add this mixture to the flour and baking powder. Mix with a whisk until you have a pancake batter consistency.
  5. Melt butter in a frying pan over low heat. Add some of the batter and cook for 2-3 minutes on either side.
  6. Add cream cheese, yoghurt, milk, and vanilla extract to make the drizzle. Drizzle on top of pancakes and top with coconut flakes.

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