Pink Pancakes (Crepes)

By Melissa Lainn, an Integrative Nutrition, Health and Wellness Coach

Have fun with these colourful pancakes, coloured with plant-based pigments! The beetroot in these pancakes give them a wonderful earthy undertone, combined with the cinnamon, as well as vibrant colour.

Prep 10 mins
Cook 15 mins
Ready-in 25 mins


4 eggs
3/4 cup milk
3/4 cup of 100% Beetroot Juice (or any other Rugani Juice product for different colours)
1 cup unbleached flour
1/2 tsp salt
1 tsp vanilla
2 Tbsp of melted coconut oil/grass-fed butter


  1. Melt the butter in a small skillet.
  2. In a large mixing bowl, combine the eggs, milk, juice, salt, vanilla, and oil/butter. Slowly whisk in the flour.
  3. Warm a skillet/pan over medium heat. Spray with cooking spray and pour a 1/4 cup of mixture into the center of the skillet. Ensure your crepes aren’t too thick!
  4. Once you’ve poured in the batter, immediately pick up the pan and tilt it around to let the batter fill the bottom of the pan evenly. Cook for about a minute and then flip it by gently lifting an edge of the crepe with a spatula.
  5. Enjoy with your favourite topping or filling.

Share this Recipe

Leave a Comment