Description
Fluffy red velvet pancakes made with beetroot puree and cocoa, topped with a tangy cream cheese syrup for a balanced sweet and tangy breakfast. A refined twist on classic American pancakes.
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tbsp unsweetened cocoa powder
1/2 cup beetroot puree
1 cup buttermilk
1 medium banana, mashed
1/4 cup granulated sugar
Instructions
Whisk flour, baking powder, and cocoa in a medium bowl
Steam grated beets for 10 minutes then puree until smooth
Mix beetroot puree, buttermilk, banana, and sugar in second bowl
Combine wet and dry ingredients just until lumps remain
Heat skillet to 375°F (190°C), test readiness with water sizzle
Portion 1/4 cup batter for each pancake, spacing 2 inches apart
Cook until bubbles form on surface, 2-3 minutes per side
Cover with clean kitchen towel to rest 5 minutes before flipping
Whisk cream cheese, maple syrup, and vanilla in heatproof bowl
Microwave mixture 30 seconds then blend until glossy
Chill 15 minutes before pouring
Notes
For gluten-free: use oat flour + 1 tsp xanthan gum
Buttermilk substitute: plant-based yogurt + 1 tbsp lemon juice
For flakier texture: fold in 2 tbsp melted coconut oil post-mixing
Use non-stick cast iron skillet for even browning
Chill syrup in refrigerator for thicker consistency
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stack (4 pancakes)
- Calories: 320
- Sugar: 8g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg