Healthy Red Velvet Pancakes (all natural) - Healthy Dessert Recipes

Now THIS doesn’t look like a healthy breakfast.  I mean, Red Velvet Pancakes…  healthy?  And for breakfast?  Ummm, are you crazy?!?

Healthy Red Velvet Pancakes (all natural) - Healthy Dessert Recipes

Yes, I might be crazy and so might these pancakes, but that’s not necessarily a bad thing  ;)

So what’s crazy about this dessert breakfast?  It’s free of refined sugar, contains no bleached white flour and has absolutely zero artificial food coloring.  These Healthy Red Velvet Pancakes are secretly good for you!

Healthy Red Velvet Pancakes (all natural) - Healthy Dessert Recipes

Oh, and another crazy thing about these pancakes?  They taste delicious (you don’t taste the secret ingredient at all)!!

Healthy Red Velvet Pancakes (all natural, low carb, high protein, gluten free)

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 6 medium/large pancakes (serves two)

Serving Size: 3 pancakes

Healthy Red Velvet Pancakes (all natural, low carb, high protein, gluten free)

Delicious Red Velvet Pancakes made healthy and all natural. Refined sugar free, low carb, high fiber, high protein and gluten free!


  • 123g (1/2 cup) Roasted Beet Puree, cooled to room temp (see this post for instructions)
  • 2 Organic Eggs, large
  • 6 tbs Unsweetened Vanilla Almond Milk
  • 4 packets Truvia (or packeted sweetener of choice)
  • 1 tsp Vanilla Extract
  • 1 tsp Butter Flavor
  • 1 tsp White Vinegar
  • 28g (1/4 cup) Coconut Flour
  • 15g (3 tbs) Unsweetened Regular Cocoa Powder
  • 1 tsp Double-Acting Baking Powder
  • 1/8 tsp Salt


  1. Spray a pancake pan with cooking spray and place over medium-low heat.
  2. In a large bowl, whisk together the beet puree and eggs.
  3. Whisk in the almond milk, truvia, vanilla, butter extract and vinegar.
  4. In a small bowl, whisk together the coconut flour, cocoa powder, baking powder and salt. Dump into the wet ingredients and whisk together.
  5. Spoon the batter onto the hot pan and spread slightly to form circles. Cook until edges are dry and surface is slightly dry (these pancakes take longer to cook than regular pancakes, about 3-5 minutes. I get impatient sometimes and increase the heat to medium or medium-high when I'm hungry and want the pancakes sooner).
  6. Flip and cook for about 1 minute on the other side.
  7. Continue until all the batter is used up, then enjoy!


This recipe is: sugar free, low carb, high fiber, high protein and gluten free!

Healthy Red Velvet Pancakes (all natural) - Healthy Dessert Recipes

This is the first version I made. I tried to make it vegan but the pancakes were a bit gummy from the oat flour and lack of eggs :(

Healthy Red Velvet Pancakes (all natural) - Healthy Dessert Recipes at Desserts with Benefits

The flavor was good but I just wasn’t a fan of the texture. I’ll keep working on a vegan version!

I topped my pancakes with Soyatoo rice whip and mini dark chocolate chips.  Pure maple syrup also works but I like the extra hit of chocolate  ;)

I thought I would compare my healthified pancake recipe’s nutrition label to the nutrition label of a popular recipe I found online to show you guys how different they are in terms of calories, fat, sugar, etc.  The RecipeGirl‘s nutrition label is on the left (does not include the cream cheese frosting),  the Desserts with Benefits nutrition label is on the right:

Healthy Dessert Recipes  Healthy Red Velvet Pancakes (all natural) - Healthy Dessert Recipes at Desserts with Benefits

FOUR unhealthy pancakes for 400 calories  vs.  SIX healthy pancakes for 400 calories.  Hmmm, I think I’ll go with the six pancake version.

Don’t get me wrong, I’m not choosing my recipe because I am totally bias I made it…  I’m not choosing my recipe because it is lower calorie, lower fat/saturated fat, lower carb, sugar free, high fiber and high protein…  I am choosing my pancake recipe because it is secretly healthy and 100% nutritious.  My healthified Red Velvet Pancakes are all natural and makes for a balanced breakfast.  You won’t get hungry again in 20 minutes like you would if you were to eat the unhealthy version, you will stay full for hours due to the 10g of filling fiber and 11g of satiating protein!

Healthy Red Velvet Pancakes (all natural) - Healthy Dessert Recipes

^^ Plate full of tender pancake HEAVEN

This is the perfect breakfast to make on a special occasion (or no occasion at all!)  These pancakes look and taste decadent but the calorie count isn’t too abundant in any way.  Who wouldn’t want this for breakfast?!?

Labels: Beets, Breakfast, Chocolate, Coconut-Flour, Eggs, Gluten-Free, High-Fiber, High-Protein, Low-Carb, Nutrition-Label, Sugar-Free

3 Trackbacks/Pingbacks

  1. Pingback: Link Love: Body, Mind, and Soul Food | on January 24, 2014
  2. Pingback: Best Low Carb Grain-Free Pancake Recipes | All Day I Dream About Food on October 10, 2014
  3. Pingback: Valentine's Day Gluten-Free Chocolate Recipe Roundup - This West Coast Mommy on February 13, 2015

Comments (24)

  1. Pipsa: January 17, 2014

    These look so good!! I’m a huge pancake lover, I eat healthy protein pancakes almost every morning… this week I ate apple pie pancakes almost every morning (yes I’m always a huge meal repeator), so maybe next week I’m gonna eat only these ;)

    Thanks for the great recipe, cannot wait to try them out :)

  2. dessertswithbenefits: January 17, 2014

    Mmmmm can I come over for breakfast? Apple pie pancakes sound AMAZING!
    I repeat my meals too… I mean, if you like it a lot, why NOT have it a few days in a row? ;)

  3. zosia: January 17, 2014

    FOUR pancakes for 400 calories vs. SIX pancakes for only 200 calories. Hmmm, I think I’ll go with the six pancake version.

    Actually…isn’t it 200 calories for three pancakes?

  4. dessertswithbenefits: January 17, 2014

    Oh wow *smacks self in head* thanks for catching that! I just fixed it, thanks so much!

  5. Emily: January 17, 2014

    THese look really good but is there any substitute for the beet puree? I know the pancakes won’t be red velvet anymore but i have no roasted beets on hand :(

  6. dessertswithbenefits: January 17, 2014

    You can try using unsweetened applesauce or canned pumpkin puree instead of the beet puree :)
    Hope you like the pancakes!

  7. Yead: January 18, 2014

    Looking so YUM. I love this food. Great idea.

  8. Bekah: February 13, 2014

    Do you need to add the tlb of lemon juice to the roasted beet purée as directed for the cake?

  9. dessertswithbenefits: February 14, 2014

    No, you don’t need to add the lemon juice for the pancakes. Sorry for the confusion!
    Hope you like the recipe!

  10. Gaby: March 4, 2014

    Looks great but I’d not use truvia. It’s GMO

  11. dessertswithbenefits: March 5, 2014

    You can use any packeted sweetener of choice :) I recently started using organic/non-GMO stevia packets from the grocery store and they taste great! Much better than Splenda!

  12. dessertswithbenefits: March 5, 2014

    I just contacted the Truvia company and was surprised to find out that Truvia does not contain any genetically modified ingredients! I did, however, ask them to make an organic variety :)

  13. Emily: March 17, 2014

    What packets of Truvia? Do they sell the packets at the grocery store? I have a bag of Truvia so how much would it be if I didn’t want to go out and buy single packets? Thanks so much!!


  14. dessertswithbenefits: March 18, 2014

    Yes, Truvia is usually sold in packets, along with the “Spoonable” version and the “Baking Blend.” 1 packet of Truvia is basically the same as a packet of sugar or a packet of Splenda, which has the same sweetness of 2 teaspoons of sugar.
    Which Truvia do you have — The Spoonable or the Baking Blend? Because they measure differently. There should be a conversion chart on the back of your bag, but for right now, I believe 4 packets of Truvia is equal to 1 tbs of the Spoonable and 1.5 tbs of the Baking Blend.
    Hope this helps!

  15. Irina nsanity: April 23, 2014

    Jessica, have you ever tried to make red velvet waffles? I tried to make them this morning they turned out tasty but not red and too soft to my taste:) I wanted them to be a little bit more firm and crunchy outside and with brilliant red colour:) if you accidentally have a recipe for this I’ll appreciate it a lot:)))

  16. dessertswithbenefits: April 23, 2014

    Irina nsanity-
    I haven’t tried that yet but that’s a great idea! Mmmm Red Velvet Waffles sound soooo good :)
    I’ll definitely have to experiment because I’m not the best at making waffles… they usually turn out soft rather than crispy (which is my personal preference, but I know most people like their waffles crispy)
    Thanks for the idea! :)

  17. Ashley: July 1, 2014

    Do you think a flax egg would work out ok in place of the eggs? I might give it a shot. These just look so good!

  18. dessertswithbenefits: July 2, 2014

    I’m afraid the flax eggs won’t work here :(
    I tried making a vegan version with flax eggs (pictured right below the recipe box) and it was dense, chewy, gummy and weird… I’m sorry!

  19. Ridhima: September 15, 2014


    Is there any alternative to Eggs here?


  20. dessertswithbenefits: September 15, 2014

    I’m afraid not. I tried making this recipe eggless but it didn’t work. They turned out gummy and flat and rubbery and weird :(

  21. Gina Godewyn: September 15, 2014

    These are awesome. I did mine with 1/4 c egg white instead of the egg and threw it in the waffle maker. Thanks for the great idea!

  22. dessertswithbenefits: September 16, 2014

    Gina Godewyn-
    Wow, I’m surprised the egg whites worked in place of the egg!
    Thanks so much for trying out the recipe, and I’m so glad it worked in your waffle maker! :)

  23. Olivia Walker: February 14, 2015

    So mine came out a complete disaster. Roughly how many beets make up a half cup? I had issues puree’ing and had to add almond milk which I think through off the measuring process.

  24. Olivia Walker-
    The beets should be very soft after roasting, so you shouldn’t need to add liquid to help it puree. I’m not sure how many beets make up a half cup, but probably 2 medium-ish ones, like fist-sized beets. Hope this helps!

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