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Beet & Pumpkin Pancakes

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8-10 1x


Beet and pumpkin pancakes topped with juicy pomegranates.  Make your breakfast a little healthier today with these super foods pumpkin pancakes!


  • 1 large cooked beet (here we used Love Beets)
  • 1/2 cup canned pumpkin
  • 3/4 cup unsweetened non dairy milk (here we used So Delicious coconut milk)
  • 1/4 cup maple syrup
  • 1 tsp natural vanilla extract
  • 1 cup whole wheat pastry flour (here we used Bob's Red Mill)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup chopped walnuts
  • Toppings
  • Pomegranate seeds
  • Maple syrup
  • Non dairy yogurt ( We used So delicious)


  1. Combine the cooked beet, pumpkin, milk, maple syrup and vanilla in a blender. Process until smooth
  2. In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt and mix well. Pour beet mixture and mix until just incorporated. Add chopped walnuts and mix again
  3. Using a paper towel or a pastry brush, lightly coat the bottom of a skillet with oil (you can also use cooking spray). Place on the stove over medium low heat
  4. Pour about ¼ cup of batter per pancake, spreading them slightly to for approximately 5 inch pancakes. Cook one and a half to two minutes per side. Serve warm with your favorite toppings
  • Category: Breakfast
  • Cuisine: Kosher / Vegan