Ingredients

The following ingredients have 6 Servings
  • 1/2 medium beet, roasted and peeled
  • 1 1/2 cup (180g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 Tablespoons ground flax seeds
  • 6 Tablespoons of water
  • 1/3 cup (80 ml) almond milk
  • 1 Tablespoon agave syrup*
  • 1-2 Tablespoons coconut oil (or other vegetable oil)**

Instruction

  • Place 1/2 medium beet in foil and roast it in the oven for about 1 hour at 350°F (180°C). Let cool and peel.
  • In a large bowl, combine flour and baking powder. Mix together.
  • In a small bowl, prepare the so-called flax egg: combine 2 Tablespoons of ground flax seeds and 6 Tablespoons of water. Mix well and set aside for about 10 minutes to thicken.***
  • In a food processor, puree beet with almond milk. You will get a lovely pink color. Add the flax seed egg, the agave syrup and combine together.
  • Make a well in the middle of your flour mixture. Pour in the wet mixture into the well, stirring continuously until combined. Do not over-mix the batter.
  • Heat up a skillet over medium heat, and lightly grease the surface of the skillet with a tiny amount of coconut oil (or other vegetable oil).
  • Pour about 3 Tablespoons of batter for each pancake, trying to fit as many as possible in your skillet, leaving enough space in between. Let them cook for about one minute or two, and flip them over, cooking the other side, half the time you used on the first one. Remove from the skillet and repeat with the remaining pancakes.
  • Top with pomegranate and/or berries of your choice, and generously pour some maple syrup.