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Beet Pancakes

Course Breakfast
Cuisine Paleo
Cook Time 25 minutes
Total Time 25 minutes
Servings 2


  • 1 cup Beets (shredded)
  • 1 cup Carrots (shredded)
  • 2 Eggs
  • 2 tbsp Honey
  • 1 tbsp Coconut Flour
  • 1 tsp Cinnamon
  • 1 dash Nutmeg
  • Ghee (or Coconut oil)


  1. Add the shredded beets and shredded carrots to a blender. Blend on high until pureed.
  2. Add the eggs, honey, coconut flour, cinnamon and nutmeg. Blend until a batter forms.
  3. Heat a little ghee or coconut oil in a skillet over medium low heat.
  4. 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.
  5. Repeat with the remaining batter.