Delicious and healthy pink pancake recipe with roasted and peeled beet, the perfect mix for enjoying a healthy dessert.
Ingredients
- 1/2 unit Roasted and peeled beet (in a pinch you can peel a beet and puree it raw)
- 1/3 cup Almond milk
- 1 unit Large egg
- 1 tbsp Coconut oil
- 1/3 cup Greek yogurt
- 1 tbsp Vanilla extract
- 2/3 cup Almond flour
- 1/3 cup Coconut flour
- 1 tbsp Baking powder
- 1 unit Banana
- 1 pinch Salt
Instructions
- Preheat a griddle to medium-low heat
- Coat lightly with cooking spray or butter
- In a blender, puree beet with milk until no lumps remain
- Add egg, oil, yogurt, and vanilla. Blend to combine
- Add almond flour, coconut flour, baking powder, banana and salt
- Pulse a few times or stir in with a spatula taking care not to over blend
- Some lumps are good
- Spoon or pipe using a squeeze bottle onto griddle
- When bubbles pop on the surface, flip and continue to cook until cooked through
- Stuff and/or top the pancakes with your choice of: Berries, jam (without sugar), honey or Greek yogurt
Notes
Quantities to serve 1 person. To prepare, multiply by the number of household members.
