Beetroot are one of my favourite root vegetables and one of my all time favourite veggie ingredients. For one, I looove making beetroot veggie “beefs”, and use them in a delicious veggie burger or just on their own served with a yummy mushroom paté.
But now I have made an incredible beet discovery! Beetroot is the perfect ingredient for thick, sweet, fluffy and beautiful velvet beetroot pancakes. 
Not only are they heavenly creamy and delicate, they are (of course) also super healthy and will give you a perfect start on the day.  


beetroot pancakesbeetroot pancakes

Beetroot pancakes

Beetroot is perfect as an alternative for banana for sweet and healthy morning pancakes. Not that banana isn’t great, but I think it sometimes tend to dominate the taste. Here, beetroot is more savory and has a taste that is easier to play with. For instance by adding a bit of honey and cinnamon. Yum, yum, yum!
These beetroot pancakes also have an incredible thickness and fluffiness to them. They really are small red velvet pillows!


beetroot pancakes

Being vegan?

I am not vegan, but “only” vegetarian. And there is several reasons for that.
Actually I rarely appreciate labeling my diet choices at all, and I usually don’t call my self a vegetarian. Instead I see my self as somebody who is conscious about what she eats. 
For me, my believes, my lifestyle, my way of cooking and my surroundings it has made sense to stop eating meat, while still keeping some animal-based products in my diet. However, I still like to change more and more aspects of the food I eat to plantbased entitites, and do it whenever I can make it work in a way that fits me.

Making conscious and political choices for how to live has to be mindfully modified to what we individually are comfortable with – also in the long run. My own philosophy is that lots of small steps, an anti-judging culture, innovative cooking and positivism are what will make the way for a sustainable greener society. 

The smoothest vegan cream

The cream, which “ususally” would be made from heavy cream, is here instead made from the fat part of coconut milk.
It has an super rich, fat and smooth consistancy that gives you the same sinful satisfaction as a good old-fashion whipped cream would do.
I think the vegan-coconut kind is so much better (an healthier) than animal-based cream as it has some sweet and interesting flavour dimensions – that play perfectly with fluffy beetroot pancakes!

beetroot pancakes

Beetroot, and root vegetables in general, are in season now here in cold Denmark – another reason for why you should go all in with beet-cooking and creations! 

– Maja


Serves 2
  1. 1,5 cup beetroot pulp (2-4 beetroots depending on their size)
  2. 1,5 cup oats
  3. 0,5 cup coconut flour
  4. 1 can of coconut milk (not the fat part - it should be sorted and kept for the cream)
  5. 2 eggs
  6. 1,5 tsp salt
  7. 2 tsp cinnamon
  8. 1 tsp cardamon
  9. 1 tsp baking powder
  10. 1,5 tbs honey
  11. 1 tbs skyr (or greek yogurt)
  12. 2 tbs flaxseeds
Cream topping
  1. 1,5 tsp cinnamon
  2. 1 tsp vanilla sugar
  3. A pinch of salt
  4. Coconut cream from 1 can of coconut milk
  5. 1 tbs water
  1. Grate the beetroots on the fine side of the grater and put the pulp in a finemesh sieve. Try to squeeze as much beet-juice out of them as you can, add a bit of sea salt and let the pulp drain for 15-20 minutes.
  2. Then add the pulp and the rest of the pancake ingredients to a blender and blend until the mixture is completely lump free. Let it rest for 5 minutes before frying, to allow the baking powder to work.
  3. Fry them on medium heat in some coconut oil, until they are firm and light brown on each side.
  1. Mix everything together in a bowl and modify with more water and sugar for the perfect sweetness and consistency.
Maja Harder