- 1 cup cooked & pureed beetroots
- 1 1/4 cup almond flour
- 1 cup almond milk
- 1 egg
- 1 teaspoon olive oil
- 1 orange (with segments cut in half)
- several large strawberries cut in quarters
- just enough vanilla yogurt to coat the fruit
- a dash (or a few) of cinnamon
These “pancakes” were a little different to cook and it took me a few of them before I got better at flipping them without making them crumble. I set the stove to the very lowest setting and they sat on the skillet for probably almost 10 minutes on the first side before they were firm enough to flip. Just be patient and keep checking the underside to make sure that they aren’t burning.
Most recipes say to only substitute 1/2 almond flour per the amount of regular flour called for because it just doesn’t hold together as well as regular flour. I am stubborn and didn’t want any regular flour in these pancakes. 😉 I think next time I might try an extra egg to see if that helps “glue” it together any better.
Skyler and Zeek were both huge fans. I think it was the quietest breakfast we have ever had with Ezekiel! He was too busy stuffing his face to chat! (He even had seconds for lunch!) Skyler raved about these for a few days and even this morning asked me to please make them again soon. 🙂
Note: these are “different”. Don’t make them expecting to taste pancakes! They were quite tasty though, and the little bit of sweet fruit and yogurt made them that much better. 🙂