Gluten-Free Beet Sourdough Pancakes

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Feb 16, February

It's Valentine's week which means everything has to be pink! Sorry to all those people who are repulsed by pink. I'm honestly not a huge fan of Valentine's Day, BUT I do love the colour pink and I'll use any excuse to make pink food.

My partner and I have recently started experimenting with gluten-free sourdough and have a starter bubbling away (we named her Serita). Now with any sourdough starter, there's always lots leftover and rather than throwing it away, why not use it up in other tasty ways!

So, in comes these pretty pink pancakes! Not only are they a great way to use up any extra sourdough starter, but they are also a fun breakfast to make your loved one or yourself (love yo' self hunny) on Valentine's Day.

How do you make them ombré?

Continue reading to the notes section for all the details on how to give these pancakes the pretty ombré effect!

Sweet or Savoury?

So, I know pancakes are traditionally dressed up sweet (hello maple syrup, fruit and whipped cream) BUT you have to try these savoury! I topped the leftovers I had with garlic aioli, fried egg and little grated parmesan and I loved them even more than with sweet toppings. The savoury toppings complement the beet and sourdough perfectly.


Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings: 12

The Recipe


  • 1 cup gluten-free sourdough starter
  • 1 cup gluten-free flour
  • 2 tbsp brown sugar
  • 1/2 tsp baking soda
  • 2 large eggs
  • 1/2 cup water
  • 2 tbsp butter or coconut oil, melted (plus more for skillet)
  • 1-2 tbsp dehydrated whole beet powder (*see notes)


  1. Whisk together all ingredients in a large bowl.
  2. Heat a large buttered skillet over medium heat.
  3. Drop batter onto the hot skillet, about 1/4 cup per pancake. Cook for 1-2 minutes or until bubbles rise to the surface and base is golden. Flip and cook for another minute or until golden. Serve with your favourite toppings. Store any leftovers in a sealed container in the fridge for up to 3 days and reheat in microwave or toaster.

Notes: If you are wanting to create ombré pancakes, add about 1/2 tsp beet powder (depending on the desired colour) every time you remove the batter to make a pancake. Each time you add more beet powder, the pancake mixture will become more pink.
*But, the more beet powder you add the dryer the mixture becomes so you may need to add a small amount of water for the last few pancakes.

Or, you can skip the beet powder altogether and enjoy the delicious gluten-free sourdough pancakes as they are!



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Hi, I'm Autumn

I'm Autumn, the recipe developer, photographer, and content creator behind Evolving Autumn. The recipes you'll find here are inspired by my passion to eat locally, sustainably and live wholesomely. My recipes are focused on seasonal, whole food ingredients with a mix of sweet, savoury, entrées, desserts and more.

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