There’s something utterly delightful about seeing a stack of pancakes. I like to compare it to sandwiches cut on the diagonal: they’re exactly the same as a a sandwich cut into rectangles, or pancakes spread out on a plate. But, for some reason, they taste better. The same goes for my pretty pink, gluten free vegan pancakes: I swear they taste better stacked up!
If you’ve followed me on Instagram for any length of time, you know that I’m partial to the odd vegan pancake stack. I don’t often get time to make them, and when I do, it’s usually a Sunday since, generally speaking, Sunday’s are my quietest day of the week. I’ll make an exception on Pancake Day, pretty much every year, and make them for dinner. (Yes, my OH and I are adults who still eat pancakes for dinner just because we feel like we should on that one, specific day of the year.)
But I’m getting off topic.
I like pancakes. Previously, I’ve shared my carrot cake protein pancakes with you. Today, I bring you another favourite: gluten free vegan pancakes – that are somewhat pink! Pink pancakes! I know, right? Perfect for homemade girlie brunches or for a special someone’s breakfast on Valentines Day!
What makes them pink vegan pancakes?
I know you’re just biting at the bit to find out, so here it is: beetroot. Yes, beetroot! Don’t worry you can’t taste it – as long as you don’t forget the vanilla extract, you get the awesome pink batter and none of the flavour, if that’s not your thing.
I like keep things simple by using pre-cooked beetroot. The ones that usually come vacuum packed and are found in the fresh produce aisles – it means all I have to do is pop one in the blender or food processor, no long steaming or roasting required. Whatever you do, don’t use the pickled ones. You won’t enjoy your pink vegan pancakes if you do!
Why beetroot? Is beetroot healthy?
I mean, it’s a fair question. The beetroot plant is a surprising powerhouse. I never really thought about it before but when I looked into it, I found out that pink beetroots colour actually comes from something called ‘betacyanin’ – which supposedly suppresses the development of some types of cancer. I don’t know how much study is behind that, but it sounds good enough to include it in the odd stack of pancakes. Other studies have even found:
- The fibre in beetroots can increase the levels of certain antioxidants
- Eating beets can increase the amount of white blood cells, which can find & eliminate abnormal cells.
- Help maintain a healthy intestinal tract, because they’re rich in an amino acid called ‘glutamine’
- It may help reduce blood pressure
So, I’m no scientist, obviously, but I thought these sounded like good things? So I eat beetroots. In pancakes. Hey… nobody said eating your vegetables had to be boring.
Pretty Pink Vegan Protein Pancakes
Luci Rebecca, Made by Luci
Before you get all skeptical, do your breakfast a favour and at least TRY these gluten free vegan pancakes. Added bonus: pink batter!
- Prep: 5 minutes
- Cook: 10 minutes
- Total: 15 minutes
- Yield 6 pancakes
- Serves 1 stack
- Calories 400
- 1 tbsp ground flaxseed + 3 tbsp water
- 1 cooked beetroot (~65g)
- 70g plain flour (heaping 1/2 cup)
- 20g caster sugar (2 tbsp)
- 1 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- 1/8 tsp bicarbonate of soda
- pinch of xantham gum (if using gluten free flour)
- First, make a flax egg by combining the ground flaxseed and water in a medium sized bowl. Set aside.
- Purée the beetroot in a blender or food processor and set aside.
- Add the dry ingredients to the bowl with the flax egg, stir to combine.
- Pour in the puréed beetroot, mix together well until it forms a thick batter.
- Heat a non-stick saucepan over a medium heat and spritz on a little oil. When the pan is hot, start making your pancakes! I add about 2 tablespoons of batter per pancake.
- Cook the pancakes for a minute or two - they should look a little dry on top, and a few bubbles have formed and burst. Then flip them over, cook for another minute and they're done!