This recipe makes 6-8 pancakes.
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- 5 oz beet
- 2 tbsp flaxseed meal
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1 tsp vanilla powder
- ½ tsp salt
- 1 cup unsweetened almond milk
- 2 tbsp agave
- 1 tbsp coconut oil (or oil of choice)
- Vegan butter*
- Maple syrup*
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.
In a small bowl, combine the flaxseed meal with 6 tbsp of water. Whisk well to combine and set aside.
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.
Slowly pour the beet liquid into the bowl of dry ingredients. Add the flax egg and gently mix with a wooden spoon until smooth.
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!