Holidays Lifestyle Recipes

Vegan Pink Pancakes with Salus Red Beet Crystals

February 11, 2018

There’s nothing like brightening up your weekend morning with a food that’s as Instagram-worthy as it is tasty. Even better when it’s healthy!

These pink pancakes, colored with antioxidant and vitamin-packed Salus Red Beet Crystals (US/CA), are just what your Saturday morning was looking for.

Plus, they’re a fan favorite for the little ones!

Want to bring it up a notch? Mix 1 scoop Red Beet Crystals into ¾ cup maple syrup for a dark magenta syrup to top off the whole pink party.

Vegan Pink Pancakes with Salus Red Beet Crystals

Yield: 6-8 pancakes



  • 1 cup whole wheat flour
  • 1 tablespoon organic cane sugar
  • 2 scoops Salus Red Beet Crystals
  • 2 tablespoons baking powder
  • 1⁄8 teaspoon salt
  • 1 cup soy milk
  • 2 tablespoons vegetable oil
  • Fresh strawberries or raspberries for topping (optional)
  • Powdered sugar for dusting (optional)
    For the syrup:
  • 1 scoop Salus Red Beet Crystals
  • ¾ cup maple syrup


  1. Heat a lightly buttered pan to medium heat.
  2. Combine flour, sugar, and baking powder in a bowl.
  3. Add 2 scoops Red Beet Crystals to soy milk and mix until dissolved.
  4. Add vegetable oil to liquid mixture and combine with dry mixture. Mix until smooth.
  5. Spoon one pancakes' worth of the mixture into the pan.
  6. Carefully flip pancake when bubbles form in the middle of the pancake, or if the edges become stiffened or dark.
  7. Repeat with remaining batter.
  8. For syrup, mix 1 scoop Red Beet Crystals with maple syrup.
  9. Top with powdered sugar and fruit (optional). Enjoy with red beet syrup!


Hillary Eaton is a Los Angeles based food and travel writer whose work has appeared in such publications as VICE, Food & Wine, Refinery 29, Complex and Los Angeles Times.

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  • Reply Aleksandr Kretsu February 13, 2018 at 8:32 pm

    Why would you use vegetable oil where there are so many better and organic options?

    • Reply Team Flora Healthy February 15, 2018 at 3:27 pm

      Hi Aleksandr, that’s a really great question!
      Thanks for this.
      I agree! I can read it a number of ways though; maybe the recipe writer used ‘vegetable oil’ because that is realistic or accessible to a lot of people.
      Then again, it could be this term is a placeholder for “plant-based oil of your choice” and not meant to conjure images of damaged mass-market grain oil. I can see that, precisely because there really ARE so many better, organic options, it is almost too many to list.
      However, if you pick only one, some might feel that they can’t make the recipe if they don’t have it!

      Thankfully, because you have brought it up, it’s a great chance to mention that although Flora’s flax oil and Udo’s oil are not suitable for frying pancakes, of course, we do have Sacha Inchi, a more heat-tolerant oil.
      If you have something like sacha inchi, coconut, camelina, or avocado oil, those are options that would be better than cottonseed, soy, corn, or canola oil!

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