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HomeAll recipesBreakfast, Desserts •Red Velvet Beetroot Pancakes - Orgran Health & Nutrition
Red Velvet Beetroot Pancakes

Red Velvet Beetroot Pancakes - Orgran Health & Nutrition

  • Prep Time: 45m
  • Cook Time: 15m
  • Total Time: 1h
  • Yield: 8 Pancakes



Pancake Ingredients:

  • fresh beetroot
  • 220 millilitres water
  • 1 package ORGRAN Buckwheat Pancake Mix
  • 3 eggs, whisked (or ORGRAN No Egg™ Egg Replacer, for vegan alternative)
  • 75 millilitres milk (or rice milk, for vegan alternative)

To Serve:

  • vanilla bean coconut yogurt
  • dried cranberries
  • honey (or maple syrup, for vegan alternative)
  • crushed nuts and seeds (choice of pistachios, pumpkin seeds, cashews and sunflower seeds)


  • Peel and dice beetroot. Bring a pot of water to boil and add to pot. Simmer for 30 mins or until tender. Drain and allow to cool.
  • To a blender, add the beetroot along with the 220ml of water and puree.
  • In a deep mixing bowl, add the pancake mix, beetroot puree, milk and eggs. Whisk until well combined.
  • Using 1/3 cup scoop pancake mixture into lightly buttered, small non-stick frying pan.
  • Flip when bubbles appear. Cook each side for approximately 2 mins. Makes approximately 8 pancakes.
  • Serve pancakes with vanilla bean coconut yogurt, honey/or maple syrup , dried cranberries and crushed nuts and seeds.