Pulp Pantry

Plant-based Beet Infused Pancakes: A Sweet Start to Your Day

Plant-based Beet Infused Pancakes: A Sweet Start to Your Day

Why are these pancakes pink?

They’re made from our blend of beet and gluten-free flour! That's right, beets. Our small baking mix contains about 3 cups of fresh beet pulp, packing these pancakes with extra fiber and nutrients. Plus, the natural sweetness of beets gives an extra-delicious flavor kick, and makes them pretty photogenic. (5 Health Benefits of Beets)


Prepare a vegan egg:

  • 2 tbs of psyllium, flax or chia seeds
  • 4 tbsp water or vegan milk (Find organic, plant-based almond "mylk" at Made with Love Wellness Co.)
  • Let sit for 5-10 minutes until a gelatinous texture is formed



  • 2 tbsp of melted coconut oil
  • Vegan egg replacement from above
  • 2 cups of vegan milk - add slowly, stirring to mix with the dry ingredients. Add more milk if needed, or as much as it takes to get a pourable consistency with the batter.
  • Optional add-ins: vanilla extract and cinnamon for flavor (The Incredible Health Benefits of Cinnamon)

* Be sure to stir until all of the ingredients are evenly combined! Depending on how thin you like your pancakes, you can add more milk. * 


  1. Heat up oil in a skillet and spread it evenly throughout. Once hot, pour pancake mixture in whatever size pancake you like.
  2. Cook and flip until desired level of gooeyness or crispness. Serve with a drizzle of your favorite sweetener. We recommend a drizzle of agave, Frost’d vanilla bean frosting, cinnamon and coconut flakes!
Pulp Pantry team with veggies: beets and green onions

Rock your beets as well as the Pulp team with these pancakes! Send us your plant-based pics @PulpPantry on Instagram or Twitter

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