These pink beet pancakes are gluten free, dairy free and paleo friendly. They're super soft and fluffy and perfect for a healthy breakfast.
- Preheat a frying pan to medium heat and coat the pan with a little oil. (I used coconut oil.)
- In a blender, combine the cooked beets, eggs, water, maple syrup, avocado oil and vanilla. Blend, starting at a low speed and slowly increasing the speed until the beets are pulverized.
- Add in the coconut flour, tapioca starch, baking powder and salt. Blend, starting at a low speed and increasing the speed, until the batter is well combined. You may have to stop a couple times to scrape down the sides of the blender.
- Pour about 1/4 cup pancake batter onto your greased, preheated frying pan. Cover the pan with a lid and cook the pancake until bubbles start to form on top. (I recommend covering to pancakes to ensure even cooking.)
- Once bubbles have formed on the pancake, flip it using a spatula and cook until done.
- Place the cooked pancakes on a plate and add your favorite toppings!
*I cooked my beets in a steamer pot. Simply wash the beets, cut off the ends and then slice into cubes. Place the beets in a steamer pot and steam until tender.
Keywords: beet pancakes, pink pancakes, gluten free beet pancakes, paleo beet pancakes, healthy beet pancakes, beet pancakes for kids