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Beet Root Pancakes

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Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms

Beet Root Pancakes

Beet Root Pancakes



  1. In a medium bowl, whisk together oat flour, baking powder, salt, and beet root powder. Set aside.
  2. In a large bowl, whisk together melted coconut oil + ghee, eggs, yogurt, milk, vanilla extract, and maple syrup. Add the dry ingredients to the bowl with the wet ingredients and whisk until smooth and combined. Add a tablespoon more of milk, if the batter seems very thick.
  3. Heat a large skillet over medium heat. Add a tablespoon of coconut oil + ghee to the pan and portion batter into the hot pan. Use a spoon to spread batter down slightly. Cook for 2-3 minutes, until the edges are dry. Carefully flip the pancakes and continue cooking for another 3-4 more minutes. Transfer pancakes to a plate and continue with the remaining batter.
  4. To serve, top pancakes with whipped cream or yogurt, maple syrup, and fresh berries.