Beet Pancakes

Beet Pancakes

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This recipe makes 6-8 pancakes.

Dinner Root Vegetables Comfort Foods Family Friendly Fall Recipes Healthy Desserts Winter Recipes
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SERVINGS
2
PREP & COOK TIME
40 minutes
CALORIES
200
FAT
8g
CARBOHYDRATES
31g
PROTEIN
3g

MAIN INGREDIENTS

  1. 5 oz beet
  2. 2 tbsp flaxseed meal
  3. 1 cup all purpose flour
  4. 1 tbsp baking powder
  5. 1 tsp vanilla powder
  6. ½ tsp salt
  7. 1 cup unsweetened almond milk
  8. 2 tbsp agave
  9. 1 tbsp coconut oil (or oil of choice)
  10. Vegan butter*
  11. Maple syrup*
  12. *Optional
Allergens: wheat, tree nuts, coconut, soy

TOOLS

  • Baking Sheet
  • Blender
  • Large non-stick skillet

INSTRUCTIONS

1
Roast the beets
Vegan_BeetPancakes_Step_1
Preheat the oven to 400°F. Peel and small dice the beet. Place diced beet in tinfoil with 1 tbsp water and wrap tightly. Transfer to a baking sheet and roast until tender and easily pierced with a fork, about 30 minutes.
2
Mix the flax egg
Vegan_BeetPancakes_Step_2
In a small bowl, combine the flaxseed meal with 6 tbsp of water. Whisk well to combine and set aside.
3
Prepare the batter
Vegan_BeetPancakes_Step_3
In a large bowl, combine the all-purpose flour, baking powder, vanilla powder, and salt. Whisk dry ingredients until smooth. Add the almond milk, agave, and roasted beets to a blender. Blend until smooth.
4
Puree the beets
Vegan_BeetPancakes_Step_4
Slowly pour the beet liquid into the bowl of dry ingredients. Add the flax egg and gently mix with a wooden spoon until smooth.
5
Cook the pancakes
Vegan_BeetPancakes_Step_5
Place a large non-stick skillet over medium heat with 1 tbsp of coconut oil. Once melted, use a ⅓ measuring cup to add the batter to the hot skillet. Cook until batter begins to bubble, about 2 to 3 minutes. Flip pancakes and cook an additional 2 minutes, or until slightly crisp on the edges and cooked through. Repeat as necessary to use all the batter. Top beet pancakes with butter, maple syrup, or both!