Mini Beet Pancakes

2013-02-24
  • Servings : 2
  • Prep Time : 0m
  • Cook Time : 2m
  • Ready In : 0m
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In a blender, combine beets, apple and eggs. Process until smooth.
- Add the coconut flour, cinnamon, pumpkin pie spice and salt and process until incorporated.
- Heat a small amount of the coconut oil in a frying pan, just enough to cover the bottom of the pan.
- Reduce heat to medium-low.
- Drop a heaping tablespoon of the batter into the hot pan to make a pancake. Repeat 3-4 times to make more pancakes at once.
- After about a minute, quickly flip the pancakes using a spatula. Cook for another minute on the other side, until browned. Transfer to a plate and set aside.
- Repeat with the rest of the coconut oil (heating about 1/2 – 1 tsp coconut oil at a time) and the rest of the batter until finished. This will make around 40-50 pancakes.
- Enjoy!

Ingredients

  • 2 cups peeled and grated beets
  • 1/2 apple, cored
  • 4 large eggs
  • 2 tbsp coconut flour
  • 2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • pinch of salt
  • 4 tbsp coconut oil

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Recipe Comments

Comment (1)

  1. posted by Shawna Watson on February 24, 2013

    Thankyou Lord for helping my family hit Lottery. And My brothers Girlfriend.I know that you are good at all things.God bless Billy Idol and his son.God Bless Micky Dolenz.My favorite actors are Eddie Haskel.And Frankie Avalon.God bless them all.God bless The holy Catholic Church.

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