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.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Alyssa Reaves


  • 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


  1. Peel, chop and cook beat in boiling water for about 7 minutes, until fork tender. Drain and allow to cool slightly. 

  2. Preheat skillet over medium heat. When hot, add oil and swirl to coat. 

  3. 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. 

  4. 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. 

  5. Makes 9-10 medium-ish sized pancakes. Serve hot, topped with blueberries, a drizzle of coconut manna, and maple syrup. Enjoy!!!