I told you before that I have this love for beetroot right? Well, not too long ago I had way too many beetroot in the fridge. Some were raw and easier to keep, but others were cooked so needed consuming. I was cooking in the studio with a friend and I wanted to make paleo pancakes… And then I figured: why do I not try and incorporate a beetroot in them. And so I did….
These beetroot pancakes are best made small, as they do fall apart easier. Which I think is the same for most of the gluten free pancakes. They don’t have the gluten to hold them together. So don’t think you can actually make these into crepes as that won’t work… 🙂 Small pancakes works fine but even then you have to turn them carefully.
It’s all worth the trouble though!Print
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 10 pancakes
- Category: Breakfast
- 1 banana (ripe)
- 2 eggs
- 50 gr almond flour
- 1 grated (cooked) beetroot
- coconut oil for baking
- grated coconut
- Fresh fruit
- Mash the banana with a fork in a bowl. Add the eggs and stir it all together.
- Add the almond flour and grate the beetroot above the bowl. Stir it all together well and heat a non stick frying pan with a bit of the coconut oil.
- Make small round of the batter and bake them gently. Turn them over with a spatula and serve with grated coconut and fruits
Never want to miss another real food recipe?
Sign up for the newsletter and you will receive the occassional email with news from me!