Pancakes with a very special color. Because they contain beets they are also very healthy, and because it’s pancakes, children like them too. It’s one of my tricks for feeding my son vegetables without him knowing about it.
2 cups almond flour or 1 cup coconut flour
3 tbsp agave syrup
1 tsp baking powder
1/2 teaspoon salt
2 medium beets, cooked and ground to a paste (you can also use beets that you buy cooked in a vacuum)
1.25 cups milk or almond milk or coconut milk or soy milk
1/3 cup yogurt
3 tbsp coconut oil
1 tsp vanilla extract
Mix all the dry ingredients in a bowl.
Mix all the wet ingredients in a separate bowl until the mixture is uniform.
Combine the dry and wet and keep stirring until there are almost no lumps (few lumps are ok, but not too much). The batter should look like a regular pancake batter. If the batter is too thick, add some milk. If it’s too watery, add a little more flour or you can add nuts or crumbled almonds.
Cover a frying pan with oil spray and heat well. Pour about half a ladle from the batter into the pan and fry about 4 minutes on each side.
You can serve with sour cream and chopped strawberry, real maple syrup or sugar-free jam.