Red Velvet Pancakes
Make this delicious healthy red velvet pancakes recipe in 30 minutes. This irresistible pancake recipe is made with no artificial colouring – just beetroot and can be enjoyed guilt free!
Plus they are fabulous to treat your mum’s this Mother’s Day!
RED VELVET PANCAKES RECIPE
Mother’s Day in UK falls on 22nd of March 2020 this year. Mothering Sunday also known as Mother’s Day, is exactly three weeks before Easter Sunday!! It always falls on the fourth Sunday during the period of Lent, when people typically give up things like certain foods or bad habits for the days leading up to Easter. This date changes every year in UK as it is linked to Easter!
However Mothers Day falls on the second Sunday of May in US!
This day is now celebrated to honour your mums or motherly figures. Many people make it an effort to make theirs mum feel special on this day by treating them with flowers, presents or a day out. While searching for my perfect present, I came across this kitchen quiz . Hope you find some of the tools as handy gifts like me.
Along with presents, How about treating them to this extra special beetroot pancakes for breakfast?
My kids love to cook me a breakfast on Mother’s Day and also pamper me with presents from their piggy bank!! How cute can it get !
WHY SHOULD YOU TRY IT?
✓ perfect treat on occasions
✓ guilt free
✓ very easy to make
✓ Gluten free if you use gluten free flour
✓ No artificial coloring
Okay! Let me tell you, I was so obsessed with getting my red color right for the pancakes that none of the locally available store bought colouring agent did the job for pancake.
For my very first attempt, I used a popular colouring agent and the pancakes actually turned black. ( My bad for not reading the label – where it was mentioned that there could a possible discolouration if cooked) .
To my second attempt, I had to literally add the whole tube of Natural Color gel to the pancake mix and I did not find it right. I was still okay to add a Tsp to Two but not the whole tube ( Still got a Pink Pancake – Not Red) . I was feeling guilty for feeding my family a synthetic pancake.
For my third attempt, I was planning to try with Red Velvet Cake mix, which I had reserved it for next morning. However when I visited the supermarket, I bought a packet of Cooked Beetroot. I zoomed home in literally 10 minutes and began my recipe testing again. This time it actually worked! And it does not take too many extra minutes in this procedure.
WHY MAKE BEETROOT PANCAKES ?
Whether you roast it or air fry it or even make a curry, it has exceptional nutritional value. Beetroot is low in fat, high in fibre, an excellent source of folic acid, manganese and potassium. Being a vegetarian, we like to include this vegetable more in our diet.
You can make this recipe with fresh beetroot too. First roast the beet and puree it!
I prefer to buy cooked beetroot in a packet and use it in this recipe. Add the beetroot along with milk in a blender and process it smooth. This method is quicker than the first.
This gives us our NATURAL FOOD COLOURING !! No artificial coloring, no dyes and no chemicals in the recipe!
Made with regular pancake ingredients from your pantry other than beetroot, this pancake recipe is ready in about 30 minutes.
INGREDIENTS YOU’LL NEED
To get started, you will need the following ingredients
Beetroot – I have used cooked beetroot for my recipe. Make sure to look for cooked beetroot in the packet and not the pickled ones. However you can buy fresh beetroot and roast them in your oven too before using. I have not tried with raw beetroot, but it may work.
Plain Flour or All Purpose Flour
Sugar – Caster sugar works best, but can used granulated sugar or brown sugar too.
Sunflower Oil or Melted Butter
TIPS & SUGGESTIONS
For Red Pancakes, The trick is to cook the Red Velvet Pancakes in really low flame. Cooking them quickly can yield a darker colored ones.
Pancakes made with red food color cooks pretty quick just like any other pancake.
Did you know? – If your hand stains during the process of cooking and preparation of beetroot, simple rub some lemon juice to remove the color.
I LOVE SERVING THIS HEALTHY RED VELVET PANCAKES with berries and cream cheese glaze.
BEETROOT RECIPES YOU WILL LOVE
FOR Pancake Inspirations,
HAVE YOU MADE THIS RECIPE ?
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HOW TO MAKE RED VELVET PANCAKES ?
- 135 g Plain Flour
- 150 g Cooked Beetroot 3 medium sized Beetroot
- 10 g Baking Powder 2 Tsp approx
- 3 g Salt 1/2 tsp approx
- 3 tsp Caster Sugar
- 130 ml Milk
- 2 Tsp of Sunflower/Olive Oil
- 1 Large Egg Slightly Beaten
- 1 Tsp Vanilla Extract
- Butter for greasing the pan
Cream Cheese Glaze
- 180 g Cream Cheese
- 1 Cup Icing Sugar
- 1 Tsp Vanilla Extract
- 1 Tblspn Milk if needed
- Berries as desired
- Mint leaves
- Cream Cheese Glaze - To prepare the cream cheese glaze, beat the cream cheese, icing sugar, and vanilla extract in a bowl until smooth. Thin the consistency with a tblspn of milk if needed and set it aside.
- Dry Ingredients - Sift the Flour, Baking Powder, Caster Sugar and Salt together.
- Wet Ingredients - Blend Cooked Beetroot and milk until you get a smooth puree. In another bowl, mix Beet Milk Puree, oil, vanilla extract and lightly beaten egg.
- Combine - Add the wet ingredients to dry gradually with constant whisking in between, making sure there is no lump formation.
- Cook Pancakes - Heat the non-stick pan on low heat, spread the butter just enough to grease. Pour 2 small ladle of the batter onto the pan, allowing it to spread on its own. When the bubbles begin to appear ( approximately 2 minutes, flip the pancake and cook for another 1 minute or so.
- Repeat the process until all the batter is used up. Keep the pancakes warm by stacking them in an oven ( heated at the lowest setting). I could make 12 Pancakes with this measurement.
- Serve Stack the Red Velvet Pancakes, top them up with cream cheese glaze, loads of berries and enjoy.