Breakfasts, Celebrations, Dairy-Free, Gluten-Free, Grain-Free
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Pink Pancakes

Pink PancakesWith Galentine’s Day falling on a Saturday and Valentine’s Day landing on a Sunday, there are two reasons to whip up a breakfast pancakes with a gal/val color story—the natural way, I might add!

All it takes is a small piece of a beet to turn ordinary pancakes into super pink tall stacks. If you’d like to take ’em up a notch, serve layered with cashew cream and red berries.

Brew a pot of coffee, then scatter shot glasses filled with creamer and maple syrup around the table for fun presentation.

Happy Gal/Valentine’s Day, everyone!

Pink Pancakes

Grain-Free, Gluten-Free Pink Pancakes
Prep: 5 min | Cook and serve: 5 min | Ready in: 15 min
Yields: 2 “short stacks” (about six pancakes)

1 not-very-ripe banana
1×1″ piece of a beet (don’t use too much or they’ll actually taste like beets)
2 eggs
1/3 cup tapioca flour
1/2 teaspoon vanilla
1/2 teaspoon oil
1/4 teaspoon salt


  1. Preheat a griddle, or large skillet on the stovetop (on medium-high heat).
  2. Add all ingredients to a blender and process until smooth.
  3. Pour pancake batter onto hot surface, 2 to 3 tablespoons at a time. Cook until batter looks cake-ish, then flip—cook until golden brown, 2 to 4 minutes on each side.
  4. Serve with cashew cream, red berries, and/or maple syrup.

Pink Pancakes

IMG_8427 2

More pink and red deliciousness:


Blood Orange & Grapefruit Superstars

Vegan Lemon Mousse with Pomegranate Flair
Vegan Lemon Mousse with Pomegranate Flair

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