Beet Root Pancakes

Beet Root Pancakes

Ingredients

• 1 ½ cup Oat Flour
• 1 ¼ tsp Baking Powder
• ¼ tsp Kosher Salt
• ¼ cup Carrington Farms Beet Root Powder
• ¼ cup Carrington Farms Organic Coconut Oil + Ghee, melted (plus more for the pan)
• 2 Eggs
• ½ cup Yogurt
• ½ cup Milk of Your Choice
• 1 tsp Vanilla Extract
• 2 tbsp Maple Syrup
• Optional Toppings: Whipped Cream,Yogurt, Maple Syrup, or Fresh berries.

Directions

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.

Enjoy!