Make your Mother’s Day Twice as Good with our Red Velvet Pancakes!

Yield: 12 Servings Cooking Time: 30 Minutes Difficulty: Easy


  1. Combine all the dry ingredients in a large bowl. Set aside.
  2. Blend the cooked beets and canola oil until smooth. In a separate bowl combine the beet puree, milk, coconut sugar, vinegar, egg and vanilla extract.
  3. Pour the wet ingredients into the dry and mix. Do not over mix--batter should be thick and slightly lumpy.
  4. Heat a nonstick pan to a medium low heat. Lightly brush the pan with canola oil. Ladle about ¼ cup of the batter into the center of the pan cook for 1-2 min per side. (Cooking Tip: Flip the pancake when you see the edges pull away from the pan and little bubbles start to form in the center.)
  5. Serve warm with the crème cheese glaze or maple syrup.
  6. To make the cream cheese glaze blend all of the ingredients in a blender until smooth. Serve over the warm pancakes. Enjoy!


Measuring Cups
Measuring Spoons
Mixing Bowls
Nonstick Pan


  • 2 cups All Purpose Flour
  • 3 tablespoons Cocoa Powder
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 cup Cooked Red Beets
  • 2 tablespoons Canola or Grape Seed Oil
  • 1 cup Almond Milk
  • ½ cup Coconut Sugar or Granulated Sugar
  • 1 tablespoon Distilled White Vinegar
  • 1 Large Egg
  • 1 tablespoon Vanilla Extract
  • Cream Cheese Glaze:
  • ½ cup Softened Cream Cheese
  • 3 tablespoons Softened Butter
  • 1 cup Powdered Sugar
  • 3 tablespoons Almond Milk
  • 1 tablespoon Vanilla Extract