Beetroot in a small breakfast pancake.

A little cooked beetroot changes the colour of a familiar pancake. The point here is to see what it does to the batter, not to turn breakfast into a heart-health treatment.

A first batter

Blend 50 g plain cooked beetroot with 120 ml unsweetened soy milk. In a bowl, combine 80 g plain wheat flour and half a teaspoon of baking powder. Stir in the beet mixture to make a pourable batter, adding a little water only if needed.

Brush a pan with oil and cook small spoonfuls over medium-low heat. Turn when the edges are set and continue until the centres are cooked through, with no wet batter. Follow a reliable pancake cooking method; the exact time for this new mixture has not been tested.

Start small

Colour may dull as the pancakes cook. That is one of the things to notice before promising yourself a bright pink stack.

Contains wheat and soy. Do not taste uncooked batter. [1] Serve with fresh fruit if you like.

Development draft: not kitchen-tested. Quantities, texture and yield need checking.

Sources, evidence and limits

Evidence basis

[1] CDC — Raw dough
Full public guidance read.
Raw flour may contain harmful germs; do not taste raw dough or batter.

Least certain: Taste, texture, yield and preparation time have not been tested.

Contrary evidence and limits: Ingredient facts do not establish this dish’s health effects or make it a complete meal for everyone.

What would change the conclusion: Kitchen testing, ingredient brands, allergies or individual dietary needs may require changes.

Claims not adopted: No inherited nutrient totals, medicinal benefits, source-author experiences or validated substitution claims.

Topic inspiration

Got Leftover Beets? Make These Red Velvet Pancakes For Breakfast — Eliza Sullivan, 2025-07-28.

The full public MBG article was read. Underlying research reading levels are specified above; not every full paper was accessible. This is a focused check, not a systematic review.

Independently written for Everyday, rather than a translation of the source or a reproduction of its recipe.