Well, you have to admit, I have very few recipes that actually call for beets but I couldn’t resist developing this pancake recipe! Beets are abundant this time of year so taking advantage of their health benefits is super easy. Not only that..they are really beautiful. Have any girls at home who are obsessed with everything pink? You’ll be the hit of the breakfast table with these!
Beetroots are not only a full of antioxidants but are a great source of nutrients, including vitamins B3, B6 and C and beta-carotene, magnesium, calcium, zinc and iron. Beets are cleansing and are important for helping your liver and gallbladder break down toxins.
1 1/4 cups coconut milk, or other milk of choice
1 large ripe, banana
1 small cooked beet
2 dates, pitted (optional, but nice if you are still getting used to beet flavor)
1 tsp cinnamon
1 tsp maca
1/8 tsp cloves
1/8 tsp ground ginger
1/8 tsp nutmeg
1/4 tsp sea salt
1 tsp pure vanilla extract
1 1/2 teaspoons baking powder
2 cups gluten-free oats (I actually used 1 cup quinoa flour & 1 cup GF oats)
1 large egg (make vegan by mixing 1 tbsp ground flax seed & 3 tbsp water)
Approx. 1-2 tablespoons coconut oil for frying pancakes
Unsweetened coconut to sprinkle over top
Maple syrup to drizzle over
What you do:
Grind in oats or quinoa in food processor or blender to until flour consistency. Set aside. Add ingredients (except coconut oil and toppings) into your blender in the order listed and blend until smooth.
Heat pan over medium-high heat and melt coconut oil, spreading around to cover the whole pan. Then lower heat to medium and scoop about ¼ cup of batter for each pancake. Cook until golden, about 4 minutes each side.
Sprinkle with coconut, drizzle with maple syrup and enjoy!