Healthy Pink Beetroot Pancakes ( Guest Recipe)

I will be the first to admit that there are a TON of pancake recipes out there, but I am pretty confident that none of them are as cool as these healthy pink pancakes that Australian Dietitian Joyce Haddad whipped up.

Don’t believe me? Try them for yourself and thank me ( & Joyce) later.

Healthy Pink Pancakes


Preparation Time: 10 mins

Cooking Time: 30 mins

Serves: 16 cakes




For the pancakes:

2 small beets

1 1/2 cups wholewheat flour

1 tsp baking powder

2 eggs

2 tbsp honey

1 tsp vanilla extract

1 cup milk of your choice


For the drizzle:

4 tbsp plain yogurt

2 scoops Formulite Vanilla Protein Powder (or protein of your choice)



Bring 1L of water to boil in a big pot. Place the beetroots, whole, in the water and boil for 30-40 minutes, or until soft and tender. Let them cool in the fridge.


Meanwhile, measure out the other ingredients. Add the flour and baking powder to a large bowl. In a separate bowl or jug mix together the eggs, honey and vanilla extract.


Once the beetroot are cooked through, transfer them to a blender (yes, with the skin!) Add the milk and blitz until the beets are completely blended with the milk and you have a puree consistency. Add this puree to the egg mixture and whisk until combined.


Finally, add this mixture to the flour and baking powder. Mix with a hand whisk until you have a classic pancake batter consistency.


Place some coconut oil or extra virgin olive oil (lite) in a frying pan over a low heat. Add some of the batter (the amount will depend on how thick or thin you want your pancakes to be) and cook for 2-3 minutes either side for thick pancakes or 1-2 minutes either side for crepes.


To make the drizzle simply mix together the yoghurt and protein powder. You can either drizzle this on top of the pancakes, layer the pancake stack, or serve as a scoop on the side.