Name: Paleo Red Velvet Pancakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1/2 cup blanched almond flour (50g); 1/4 cup tapioca flour (34g); 2 Tbsp beet root powder; 1 Tbsp cocoa powder*; 2 tsp baking powder; 1/4 tsp salt; 2 large eggs; 2 Tbsp maple syrup; 1 tsp vanilla extract; 1/4 cup water; coconut oil or ghee for cooking

Description

Simple, naturally colored red velvet pancakes. Made with almond and tapioca flour and sweetened with maple syrup.

Ingredients

Scale

1/2 cup blanched almond flour (50g)
1/4 cup tapioca flour (34g)
2 Tbsp beet root powder
1 Tbsp cocoa powder*
2 tsp baking powder
1/4 tsp salt
2 large eggs
2 Tbsp maple syrup
1 tsp vanilla extract
1/4 cup water
coconut oil or ghee for cooking

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Instructions

Combine all dry ingredients in a medium-sized mixing bowl.
Add in wet ingredients. Mix well.
Grease pan with oil and set temperature to medium-low.
Once pan is hot, add about 1/4 cup batter, cover and cook until bubbles start to form in the pancake.
Remove lid, flip pancake and cook about a minute more or until done.
Repeat steps 3-5 until no more batter remains.

Notes

*I recommend using cocoa powder instead of cacao powder to keep the reddish pancake color. Cacao powder tends to turn the pancakes more brown when cooked.