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Red velvet pancakes
Preparation 30 minutes
Serves 3

Red velvet pancakes


Just like when you wanted ice cream for breakfast as a kid, there’s something deliciously, devilish about dessert in the morning. Luckily, this cake-inspired breaky isn’t sugar-laden like the cream cheese frosted original. Instead, the recipe is sweetened with beetroot and honey. With a touch of cocoa and a creaminess from cottage cheese, these pancakes taste just like the real-deal.

red velvet pancakes

How to make:
  1. Using a food processor, place the egg, beetroot and almond milk and blend until combined.
  2. Add the flour, cocoa powder, baking powder, honey and coconut oil to the food processor and blend once more, opening the lid once or twice to scrape down the sides.
  3. Once no lumps remain, scrape the mixture into a large bowl.
  4. Fold through the cottage cheese.
  5. Grease a large pan with coconut oil and put onto a medium heat.
  6. Pour the batter onto the hot pan to your desired pancake size.
  7. Place the cooked pancakes in a warm oven (80 degrees Celsius) while you cook the remaining batter.
  8. Serve your stack of pancakes with fresh raspberries and greek yoghurt.


  • 2 small beetroots, peeled and roasted
  • 1 cup oat flour (You can make this by blending a cup of rolled oats in your food processor)
  • 1/2 cup spelt flour or almond meal
  • 2 tsp cocoa powder
  • 3/4 cup almond milk
  • 1/2 cup cottage cheese
  • 1 egg
  • 1 tbsp coconut oil
  • 2 tbsps honey
  • 1 tsp baking powder
  • Pinch of salt
  • Raspberries and greek yoghurt to serve