Breakfast/ Other Desserts

Red Beet Pancakes with Sweet Grape Sauce

My family loves beets and I cook them quite often. In my recipe box, I got “Roasted beets”, “Whole Wheat Linguine with Roasted Beet Puree”, “Pickled beets” and variety of soups with beets. When I got up today, I was completely out of ideas of what to cook. After doing some inventory of my fridge I found 3 pretty good looking beets and put them immediately into the oven to roast. While they were roasting, I have checked my email, read some news and decided to prepare healthy lunch with a twist 🙂 What can I say…? It came out delicious! Rustic and earthy pancakes with light and sweet grape wine sauce. My husband had three of these beauties, and they are not little pancakes 🙂 Don’t believe me? Try it! You will thank me later. Have a beautiful Friday and an amazing weekend, my dear readers!

Red Beet Pancakes with Sweet Grape Sauce

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This pancake batter combines all-purpose flour with whole wheat flour and a quinoa flour that has a nutty, slightly sweet flavor and firm texture. A warm sauce made from fresh grapes adds the perfect finishing touch.


  • For the roasted beets:
  • 2-3 small red beets, cleaned from leaves and stalks removed
  • 1 Tbsp. olive oil
  • 1/4 cup of water
  • For the pancake batter:
  • 1/2 cup quinoa flour
  • 1/2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 Tbsp. dark brown sugar
  • 2 Tbsp. chia seeds
  • 2 Tbsp. cocoa powder
  • 1 tsp baking powder
  • pinch of salt
  • 1 1/2 cups whole milk
  • 1/3 cup plain yogurt
  • 2 eggs
  • For the grape sauce:
  • 2 cups dark grapes
  • 1 Tbsp. agave syrup or honey
  • 1 cinnamon stick
  • 2/3 cup white wine



Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Mix with the olive oil and water. Cover with foil. Bake until the beets are tender through, about 1 hour. Let cool. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Set aside.


In a saucepan over medium-high heat, combine the grapes, agave syrup or honey, cinnamon and wine. Bring to a simmer. Simmer about 10 minutes. Keep it warm until ready to use.


In a bowl, combine all dry ingredients. Mix with a fork until well blended. In another bowl mix together the beet puree, milk, yogurt, and eggs.


Add the egg-beet mixture to the flour mixture and whisk until combined.


Cook the pancakes using a 10-inch cast-iron pan. Rub the pan with butter. Cook until the edges are set and bubbles appear in the center of the pancake, about 2 minutes. Using a spatula, carefully flip the pancakes and cook on the other side until golden, about 1 minute more.


Serve warm with grape sauce and whipped cream.

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  • Reply
    Rosa's Yummy Yums
    March 22, 2013 at 5:55 pm

    Very original. Those pancakes are great and must taste really good.



  • Reply
    La Table De Nana
    March 22, 2013 at 7:29 pm

    How lush!

  • Reply
    March 23, 2013 at 12:30 am

    what a color! Looks wonderful!

  • Reply
    March 23, 2013 at 3:28 am

    I have a fermented beet salad for your collection! Beautiful pancakes! 🙂

  • Reply
    Eric Pepple
    March 23, 2013 at 3:21 pm

    These look so ridiculously yummy I can't even take it! It doesn't help that I am typing this on an empty stomach. Thanks for sharing 🙂

    Happy Blogging!
    Happy Valley Chow

  • Reply
    March 29, 2013 at 4:44 pm

    Pinned these to a Pinterest board, I hope to make these in the near future!

  • Reply
    March 29, 2013 at 4:44 pm

    Pinned these to a Pinterest board, I hope to make these in the near future!

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