Vegan Pink Pancakes

Vegan Pink Pancakes

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, 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.



  • 1 cup whole wheat flour
  • 1 tablespoon organic cane sugar
  • 2 scoops Red Beet Crystals
  • 2 tablespoons baking powder
  • 18 teaspoon salt
  • 1 cup soy milk
  • 2 tablespoons vegetable oil
  • Fresh strawberries or raspberries for topping (optional)
  • Powdered sugar for dusting (optional)


  • 1 scoop Salus Red Beet Crystals
  • ¾ cup maple syrup

Serves 2 (6-8 pancakes)

  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!