Add the shredded beets and shredded carrots to a blender. Blend on high until pureed.

Add the eggs, honey, coconut flour, cinnamon and nutmeg. Blend until a batter forms.

Heat a little ghee or coconut oil in a skillet over medium low heat.

Pour ¼ cup of the batter into the pan. Cook for 4-5 minutes per side. Be careful to turn the pancake gently so that is doesn’t break apart.

Repeat with the remaining batter.