Name: Beetroot Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 raw beetroots; 1 cup oat flour (gluten free); 3 egg whites (make it vegan by using a chia egg instead); homemade almond milk; pinch of Himalayan salt; 2 tbsp maple syrup (or agave nectar); butter or coconut oil

Gluten free, dairy free and refined sugar free, these beetroot pancakes are full of goodness and so quick and easy to make. Great for a healthy and happy breakfast.

These pancakes are made with oat flour so they’re completely gluten free. They are also made with my easy-to-make homemade almond milk and you can use a chia egg (which is 1 tbsp chia seeds soaked in 3 tbsp water) to eliminate the need for dairy milk and eggs and to ensure these beetroot pancakes are vegan friendly.

Not only are they delicious and healthy, these pancakes are also super easy to make. Simply blend all your ingredients in a NutriBullet and then cook them in the pan! No chopping or mixing required.

Enjoy your pancakes plain, or add any toppings of your choice. You can add your favourite fresh or frozen fruits, your favourtie nuts or some agave nectar for some added sweetness.

Other Recipes Like This…

For more tasty and easy vegan and gluten free breakfast ideas, check out my Beetroot Waffles, my delicious Green Waffles, my wonderfully green Kale & Spinach Pancakes and my Oat Flour Cinnamon Pancakes. Start your day with the right kind of breakfast!