I think I’ve just developed my new favorite gluten-free pancake recipe—and it features roasted beets! I’m so excited to share it with you! As many of you know, I have traces of celiac, so I’m always looking for ways to reimagine comfort food into delicious gluten-free alternatives. I truly believe anything can be made wheat-free, and sometimes, it even turns out better than the original.

These vibrant beetroot pancakes are the perfect example of how creative cooking can be a great way to explore flavor, color, and texture using healthy ingredients. The beets add a gorgeous natural hue, a touch of earthy sweetness, and an extra boost of nutrients—plus, they make the pancakes a whole lot more irresistibly moist and fluffy.

Whether you’re experimenting with vegan pancakes or just want to try something new and nourishing, this recipe checks all the boxes. It’s packed with extra nutrients and plant-based goodness, all while being gluten-free. With just a handful of simple ingredients, these easy pancakes come together in no time, and they’re a joy to make. I almost feel like a food scientist in the kitchen—it’s such a fun process discovering healthy pancakes that nourish the body and satisfy the soul.

For the best results, I recommend roasting the beets until tender, blending them into the batter for a silky, smooth texture, and cooking these pink beet pancakes slowly on a lightly oiled pan to let the natural sugars caramelize. Top them with a drizzle of maple syrup and maybe a dollop of coconut yogurt for a breakfast that feels like a treat and fuels your day.

Look at the recipe card below so you can try these out for yourself! This might just be the best way to bring color and nutrition to your morning plate.

Vegan Egg Alternatives

There are several great vegan egg alternatives you can use, depending on the recipe. Here are a few popular options:

Flaxseed Meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes until it thickens. This works great in pancakes, muffins, and cookies.
Chia Seeds: Similar to flaxseed, use 1 tablespoon of chia seeds with 2.5 tablespoons of water. Allow it to gel for about 5 minutes. It works well in baked goods and puddings.
Applesauce: Use 1/4 cup of unsweetened applesauce to replace one egg. It adds moisture and a subtle sweetness, perfect for cakes and muffins.
Mashed Banana: Replace one egg with 1/4 cup of mashed ripe banana. This works best in sweet baked goods like pancakes, muffins, and cakes.
Silken Tofu: Blend 1/4 cup of silken tofu to replace one egg. It gives a creamy texture, making it perfect for brownies, cakes, and custards.
Aquafaba: The liquid from a can of chickpeas (about 3 tablespoons = 1 egg). It works well for recipes that require whipped eggs, like meringues or macarons.
Vegan Yogurt: Replace one egg with 1/4 cup of vegan yogurt. It adds moisture and works well in cakes, pancakes, and muffins.

Ingredients You Will Need

2 cups oat flour
1 small roasted beet, pureed
1 cup oat milk (or any plant-based milk)
6 tablespoons aquafaba (the liquid from a can of chickpeas)
2 tablespoons maple syrup
1 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons coconut oil (or any oil of your choice, melted)

Instructions

Prepare the Roasted Beet: Roast 1 small beet by wrapping it in foil and baking it at 400°F (200°C) for about 45 minutes, or until soft. Once cooled, peel and blend it into a smooth puree, I like to add my oat milk in with the beet.
Make the Aquafaba: Whisk the aquafaba (liquid from a can of chickpeas) until it thickens slightly.
Combine Dry Ingredients: In a large bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
Mix Wet Ingredients: In a separate bowl, whisk together the roasted beet puree with oat milk, maple syrup, and melted coconut oil.
Fold Wet & Dry Together: Pour the wet mixture into the dry ingredients and stir until combined. Gently fold in the whipped aquafaba to keep the batter light and fluffy.
Cook Pancakes: Heat a non-stick pan or griddle over medium heat, lightly greased with oil. Pour 1/4 cup of batter onto the pan for each pancake. Cook for about 2-3 minutes on each side, or until golden brown.
Serve: Enjoy with your favorite toppings like fresh fruit, maple syrup, or vegan butter!

How GORGEOUS is that color?!

Passion fruit, beet pancakes, maple syrup = ICONIC recipe.

If you make our Gluten-Free Beet Pancakes With Passion Fruit please let us know by leaving a rating below!

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Yield: 3-4

Author: Victoria Kaputskaya

Vegan Gluten Free Beet Pancakes With Passion Fruit

Vegan gluten free beet pancakes with passion fruit are a colorful, nutrient-packed dish featuring earthy beet pancakes topped with a tangy, tropical passion fruit drizzle.

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Ingredients

1 small roasted beet, blended
1 ripe banana, mashed
2 cups oat flour
½ tsp cinnamon
¼ tsp salt
1 tsp baking powder
1 cup oat milk
1-2 tbsp maple syrup
6 tbsp aquafaba
Coconut oil (for cooking)
1 passion fruit
Maple syrup (for serving)

Instructions

Roast the Beet: Preheat your oven to 400°F. Wash the beet thoroughly, then wrap it in aluminum foil and place it on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Set to cool.
Prepare the Pancake Batter: In a blender, blend the roasted beet with the oat milk until smooth. In a separate bowl, combine the dry ingredients—oat flour, cinnamon, salt, and baking powder—and mix well. Add the wet ingredients—the mashed banana, maple syrup, and aquafaba—to the dry ingredients and mix until well combined. If the batter is too thick, add a bit more oat milk to reach the desired consistency.
Cook the Pancakes: Preheat a griddle or skillet over medium heat and lightly grease with coconut oil. Pour the batter onto the heated skillet, using about ¼ cup per pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
Prepare the Passion Fruit Topping: While the pancakes cook, cut the passion fruit in half and scoop out the pulp.
Serve: Serve the pancakes warm, drizzling with passion fruit pulp and a little extra maple syrup. Enjoy!