Red Velvet Pancakes made with a healthy twist using pureed beets instead of food coloring. Perfect for Valentine's Day breakfast or anytime you want a chocolate pancake.

Red Velvet Pancakes are a delicious chocolate pancake naturally tinted pink thanks to the addition of pureed beets. Perfect for Valentine's Day breakfast or anytime you want a fun chocolatey treat.

Yes, I am one of those moms that hide vegetables in recipes.

Well, to be accurate, I don't actually hide them. My son knows full well there are beets in his pancakes. But, he will be the first to admit it's one of the only way he can eat vegetables without gagging.

In red velvet recipes using food coloring you need so much red food coloring to tint the batter I immediately notice the taste.

But, I never notice the taste of the beets when I use it in this recipe or the Pink Pancakes (similar recipe without the chocolate).

Ingredients for Red Velvet Pancakes

The ingredients for these pancakes are pretty basic, but here are a few notes to help you out:

baking mix: I use my homemade baking mix, but you can use a store bought brand or a gluten free mix that has leavener in it. Or use a cup of flour with 2 teaspoons of baking powder and a tablespoon or two of melted butter, coconut oil or vegetable oil.

pureed beets: roast or boil fresh beets or use drained canned beets. Put them in the blender or food processor with a little water (or the juice from the can) and pulse until smooth.

plain or vanilla flavored yogurt: this will give it the characteristic tang red velvet is known for. Greek yogurt has some of the liquid strained out so you may need a bit more milk if the batter seems thick.