Gluten-Free, Dairy-Free

“Breakfast beets” has a nice ring to it, doesn’t it? This dish will make your mouth and stomach dance with joy. Who said (root) vegetables can’t be eaten for breakfast? Not us! 

Prep Time: 5 minutes

Cook Time:  15 minutes

Servings:  8 pancakes

Ingredients:

• 2 small red beets
• ¼ cup + 2 tablespoons coconut oil, divided
• ¼ cup – ½ cup milk of choice (we used canned coconut milk)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon raw honey
• ¼ teaspoon salt 
• 1½ cups almond flour (can substitute with all-purpose flour) 
• 1 teaspoon baking powder

Special Equipment:

• Blender

Preparation: 

1. Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment paper. 
2. Remove stems from beets. Coat beets in a thin layer of coconut oil, about 1 tablespoon.
3. Place beets on prepared baking sheet and bake for 45 minutes, or until easily pierced with a fork. If the fork goes through easily and smoothly, the beets are ready!
4. Remove beets from the oven, allow to cool, and carefully remove skin. Transfer to a high-powered blender.
5. Add ¼ cup milk and blend until smooth. Add milk up to ½ cup as needed. 
6. To the blender, add ¼ cup coconut oil, eggs, vanilla extract, honey, and salt. Blend until smooth.
7. Add almond flour and baking powder, and pulse until just combined. Make sure to not over-blend.
8. In a griddle or large pan over medium heat, melt the remaining 1 tablespoon of coconut oil. 
9. Pour ¼ cup batter at a time and cook for 2-4 minutes on each side, or until edges begin to turn golden.
10. Garnish with desired toppings and enjoy! 

https://www.youtube.com/watch?v=HRD8IqiPOuM

Nutrition Info: 

1 serving (2 pancakes)

Calories: 464

Carbohydrates: 19 g

Protein: 13 g

Fat: 47 g

Sat fat: 23 g 

Sugar: 9.4 g

Added sugar: 4.3 g 

Fiber: 6.7 g