Pretty in Pink Protein Pancakes


Happy pancake day everyone! With pancake day and Valentine's day being back to back this year I couldn't resist the opportunity to create some romantic pancakes for you all. These shockingly pink pancakes are topped with a homemade berry coulis (recipe) to add to that luscious pink look and they taste AMAZING. Even better, there is no food colouring in sight. The secret ingredient? Beetroot! I know your first reaction is going to be one of shock and disgust at the idea of adding beetroot to your pancakes, but beetroot is a surprisingly sweet and neutral-flavoured vegetable that has the most wonderful colour. It is quite common to add beetroot to brownies and chocolate cake so why not add it to pancakes? Not only does beetroot taste yummy, it is a great source of iron, folate, antioxidants and nitrates which has been linked to increased exercise performance. So whip up these pancakes for pancake day, Valentine's day (or both) for a nutritious, yet indulgent treat that will be sure to wow the socks off anyone you are with!


Pretty in Pink Protein Pancakes

Serves: 1 (6-8 pancakes)

Time: 30 min



1 cooked beetroot (usually sold in a 4 pack cooked)

1 scoop vanilla protein powder

1 egg

1/2 banana

1/2 tsp bicarbonate soda 

40g oats 

50ml almond milk (or preferred milk)

Berry coulis recipe


1. Blitz the beetroot in a food processor until you have a smooth beetroot puree. Transfer to a bowl.

 Your beetroot puree should look a little something like this.

Your beetroot puree should look a little something like this.

2. Add your banana, oats, milk, bicarbonate of soda, egg and protein powder to the food processor and blend until smooth. 

3. Add a heaped tablespoon of the beetroot puree in to the pancake mix and blend until mixed. You may have some puree leftover depending on the size of your beetroot. 

4. Heat a large frying pan over medium heat with a knob of coconut oil or butter.

5. Add about 2 tbsp of batter per pancake to the pan and spread to a nice size with the back of your spoon. I usually cook 2 pancakes at a time.

6. Cook for 2 min on each side. The trick to these is to keep your heat nice and low so they don't brown too much, if they are browning a lot turn your heat down a little.

7. Serve in a big stack topped with some berry coulis, coconut, almonds and a dollop of creme fraiche for the perfect brunch treat. 


Emma HantonBreakfastComment