Heart Beet Pancakes

I don’t know if it’s all the love in the air or what but I’ve basically been trying to turn every food I make into some sort of heart-shape. Luckily for me, pancakes are pretty easy to do, unlike say chicken. These pancakes not only look pretty shaped like hearts but when you can also turn them this gorgeous pink color I’d say it’s a breakfast win.

Staying true to my happy-hungry self I opted for a natural food coloring, and in this case I chose beets. You may be asking, “Wait wait, you put a vegetable in these?” and the answer would be abso-freaking-lutely because not only are beets the perfect natural food coloring but they’re also a superfood! Aka you should be eating them forever and always. Want to know why? Well, even if you answered no I’m going to fill you in anyway…

  • They can help keep your blood pressure at a healthy level (seriously this one’s a good one)
  • They can improve athletic performance (think the Tom Brady of veggies)
  • They have been shown to help fight inflammation (sayonara achy joints)
  • They can improve digestive health (cause gut health is so important!)
  • They have anti-cancer properties (he Superman of foods)
  • They improve brain function (you know you’ve always wanted Albert Einstein smarts)
  • They can aid in weight loss (Hallelujah!)

So what are you waiting for? Who needs a better excuse to eat heart-shaped pink pancakes that are also healthy?!

  • Heart Beet Pancakes

    Author: The Happy Hungry Yogi


    Makes: 9 pancakes

    Prep time: 5 minutes

    Cook time: about 15 minutes


    • 1 1/2 c oat flour
    • 1/2 c gluten-free all purpose flour
    • 2 tbsp flax meal
    • 2 tsp baking powder
    • 1/2 tsp cinnamon
    • 1/4 tsp sea salt
    • 1 c unsweetened vanilla almond milk
    • 1/2 c steamed beets
    • 2 tbsp maple syrup + additional for serving
    • Cooking spray


    1. In a large mixing bowl, whisk together the dry ingredients and set aside.
    2. Next, add the almond milk, beets and 2 tablespoons of maple syrup to a high powered blender or food processor. Pulse until smooth.
    3. Pour the wet ingredients into the dry and mix until the batter comes together. Allow the batter to rest for about 5 minutes while you prepare the pan for cooking.
    4. Lightly spray a skillet or frying pan and heat over medium-low until warm.
    5. Pour about 1/3 cup worth of the batter onto the pan to form each pancake. (Do this in steps and don’t overcrowd the pan (I fit 3 on the pan at a time).
    6. Once the pancakes begin to bubble slightly, flip and allow to cook evenly on the other side.
    7. Remove from the pan once cooked through and serve warm topped with maple syrup.

    Storing: Pancakes will keep for 3-5 days in the fridge if kept in an airtight container. You can also freeze for a longer shelf life.

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