These gluten free buckwheat beet pancakes have beetroot and blueberries, giving them a wonderful pink colour and lovely subtle flavour. They’re absolutely tasty and a perfect Valentine’s breakfast.
*Updated original post from Feb 2014
Heart-Shaped Beetroot Pancakes
These pancakes make a beautiful, healthy, pink treat for Valentine’s breakfast, lunch, dinner or dessert. That’s the great thing about pancakes, they can be eaten any time of day. They’re gluten-free and full of flavour.
When the kids want to cook their own dinner, often it will be spinach and cheese pancakes, or if they want a treat or dessert, they can make beetroot or carrot cake pancakes. They’re customisable and so easy to make into shapes.
These buckwheat pancakes are a lovely way to say ‘I love you‘ and this is one pink confection that is free from the evils of food colouring.
The beet pancakes have a very subtle flavour from the earthy beets, which works well with the vanilla. They’re lovely just with syrup, but I like them with a dollop of plain yogurt, a sprinkling of blueberries and a drizzle of maple syrup.
It’s easy to make heart pancakes – just pour the batter into a piping bag or bottle and make heart shapes in the pan, then fill them in.
Crafternoons are pretty hardcore around here, so hearty (boom, boom) buckwheat pancakes are a great way to start or end the day, particularly when they’re pink and heart shaped.
The batter for these is quite thin, so is easy to pipe or pour into a heart shape if you wish. Roll them up around ice cream or whipped cream for dessert or drizzle them with chocolate sauce or raspberry coulis – there are so many options. You could also adapt this recipe into beet-filled fluffy American-style vegan pancakes.
If you like your pancakes thicker, just add an extra tablespoon of buckwheat flour.
How to Make Beet Pancakes – Step 1: Whisk the dry ingredients together, then add the beet puree.
How to make buckwheat beet pancakes: Step 2 – Add the milk and vanilla and mix into a batter.
Get the Gluten Free Buckwheat Blueberry Beet Pancakes Recipe
Did you make this recipe? Please let me know how this buckwheat beet pancakes recipe turned out for you! Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.
Buckwheat Beet Pancakes with Blueberries
- 115 g buckwheat flour
- pinch salt
- 1 tablespoon sugar
- 1 egg
- 1 cooked beet pureed (about 3 heaped tablespoons) (roasted, boiled or vacuum packed without vinegar works)
- 200 ml milk
- 1 tsp vanilla
- 50 g butter (1/2 a stick), melted
- 100 g blueberries
- 1 tablespoon oil for frying
- In a large bowl, add the flour, salt and sugar and stir to combine.
- Mix in the egg and beetroot puree, then stir in the milk, vanilla and melted butter.
- Set the batter aside to rest for half an hour.
- Heat the oil in a frying pan over a medium heat. Drop tablespoonfuls of batter into the pan and allow to spread out. Add some blueberries into the pancake. Cook until golden, then turn and cook the other side. Repeat with remaining batter.
To make heart shaped pancakes
- Spoon the batter into a piping bag or squeeze bottle. Heat the oil in the pan, then squeeze the batter out to draw a heart shape. Cook until golden, then turn and cook the other side. Repeat with the remaining batter.
Looking for more vegetable pancake recipes? Try my dark chocolate courgette/zucchini pancakes with maple yogurt!