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If you love beets, you will love these pancakes! Even if you don’t love beets, you’ll still love them! Even though they pack a solid nutritional punch, the beets used here don’t impart any “beet” flavor. They are a perfect way to celebrate July 4th brunch – or any old time of year!
My original intention was to have these come out RED. A gorgeous shade of red. A perfect July 4th kind of red. I had certainly seen plenty of red beet pancakes, both gluten free and Paleo, around the Internet. But I had not seen any AIP red versions. And so I endeavored to create one!
But alas, after two failed attempts, I realized I would be happy to just get these to come out right as pancakes! Anyway, red is pretty, but knowing these have the nutrient dense powder of beets inside is better!
After those two failures, I decided this recipe was not worth trying to reinvent the wheel. And so I turned to one of the best new AIP bloggers out there, Flash Fiction Kitchen, for help. Julie’s recipes are always blowing my mind (“She made potstickers? Whaa? Wait, she made pierogies?? Gahh!!”). That is basically me every time I go check out her blog: mouth hanging open and drooling a bit. Her recipe for blueberry pancakes are the basis for this recipe. I reduced the amount of bananas, added in beets…with a few other minor changes, I had beautiful beet pancakes! Just not red.
Top these with blueberries or other fruit, and a drizzle of melted coconut manna, and you will be one happy camper! Besides being a terrific source of folate, fiber and trace minerals, beets are anti-inflammatory food at its best! And I don’t know about you, but I find them darn tasty to boot. They are a good plant-based source of carbs, which I’m always on the lookout for as those kinds are my main source of carbs these days (if you’re new to the AIP diet, read more about it all here).
Saturday mornings are pancake mornings in our house. My hubby regularly makes ones that are standard for him and our daughter. But my goal is to introduce these beet pancakes, so we can ALL enjoy!! And the fact that Corrina gave these a thumbs up is a pretty good indicator that it can happen.
Enjoy friends! Don’t forget to #letscreatethesweetlife if you make – we love to see others enjoying our recipes!!
What I Used to Make this Recipe:
Beet Pancakes with Blueberries (AIP / Paleo)
What better way to get the nutritional kick of beets than by making these delicious pancakes? Serve with fresh blueberries and coconut manna drizzle.
- 4 ounces cooked and cooled beet
- 3 ounces banana (weighed without skin on)
- 1 cup cassava flour
- 1/4 cup tigernut flour
- 1 cup coconut milk (you want batter that can be easily scooped and dropped with a spoon, but not runny)
- 2 Tablespoons coconut oil
- 1 Tablespoon maple syrup
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 2 teaspoons apple cider vinegar
- coconut or other oil, for cooking
Peel, chop and cook beat in boiling water for about 7 minutes, until fork tender. Drain and allow to cool slightly.
Preheat skillet over medium heat. When hot, add oil and swirl to coat.
Add the 4 ounces beet to food processor, along with the 3 ounces banana. Puree together. Add remaining ingredients and pulse several times, just until fully combined.
You want the pan to be quite hot before beginning. Not quite smoking, but not far off from it, either. Add large spoonfuls of batter, spreading into a pancake shape. Allow to cook for about 3-4 minutes per side. If, when you flip you notice it looks a bit undone or gummy, wait till the other side has cooked, then flip back and cook several minutes more.
Makes 9-10 medium-ish sized pancakes. Serve hot, topped with blueberries, a drizzle of coconut manna, and maple syrup. Enjoy!!!