These delicious red velvet pancakes are infused with my magical ingredient beetroot...don't be scared off by it though. You have to try them, because they don't taste like beetroot at all; in-fact my husband said they taste better than normal ones and both my little people gobbled them up at lightening speed asking if I was cooking more...!

Makes 9


  • 1 egg
  • 1 cup oat flour (grind oats in food processor to a fine powder)
  • 1 cup spelt flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup almond/coconut blend milk
  • 2 tablespoons rice malt syrup
  • 1 tablespoon stevia
  • 1 cup canned beetroot
  • 2 tablespoons of beetroot juice
  • 1 tablespoon coconut oil
  • cooking spray or coconut oil for cooking


  1. Grind the oats up in the food processor to a fine powder (if using rolled oats), otherwise add your oat flour to the food processor
  2. Now add the salt, egg, spelt flour, baking powder, milk, rice malt syrup, beetroot, beet juice, stevia and oil into the food processor and blend until well processed
  3. Heat a pan to low/medium and spray with cooking spray or use a smidge of coconut oil
  4. Use 1/3 cup to measure each pancake and pour into the pan, you may need to spread the mixture out evenly with the back of a spoon to ensure a round even shape
  5. Brown slightly on both sides
  6. Serve hot with Strawberries, Raspberries and dark chocolate drops

*Note - For the oat flour I always buy rolled oats and blend them up in my food processor as it's an affordable and easy option. 

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