Make your other half (or yourself) these today to remind them that they’re FLIPPING awesome.⠀These pink pancakes are super delicious, packed with fibre and only require 5 food cupboard ingredients!! 1 whizz on the blender. Beats a morning bowl of porridge. Naturally sweetened by beetroot, blueberries and bananas! No maple syrup needed! These are flipping delicious, you’d batter believe it!


  • PREP TIME  5 min
  • COOK TIME 5 min
  • TOTAL TIME  10 min
  • SERVES  2 People
vegan and gluten free pancake recipes


  • 1 banana
  • 100g oats
  • 1/3 Beetroot (raw)
  • 150ml plant milk
  • 1tsp baking powder
  • 150g blueberries


  • Raspberry chia jam
  • Creme fraiche (oatly)
  • Raspberries
  • Dessicated coconut


  • Blend all pancake ingredients excl blueberries until smooth with a beautiful bright pink tint
  • Heat a frying pan and spray with coconut oil, fry on medium heat for approximately 1 minute
  • When the top side starts to bubble, add on 4-5 blueberries and flip, cooking the 2nd side for 1 minute
  • Stack up and serve with toppings of your choice
  • For the creme fraiche – mix 100g of creme fraiche with 4 tbsp of apple sauce for a slightly sweet creamy taste
  • For the raspberry chia jam – heat 100g of raspberries and 4-5 tbsp apple sauce (or maple /agave / date syrup) and use a fork to crush until softened. Add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken


  • These pink pancakes are my favourite GO-TO pancake recipe and only require 5 staple ingredients and a quick whizz on the blender.
  • They’re super easy to make, a far better alternative to a morning bowl of porridge, and naturally sweet from the banana, beetroot and blueberries.
  • Try these with a raspberry chia jam, creme fraiche and a drizzle of agave or maple syrup. It’s absolutey divine and an ultimate weekend brunch treat!
  • Beetroot isn’t necessary for this recipe but works as a beautiful pink natural colouring, a fibre boost to your breakfast and a great source of folic acid!
  • The perfect use for overripe bananas to prevent food wastage and as a key ingredient for mildly sweet and fluffy pancakes!