I love serving pancakes for dinner on busy nights but because my daughter is gluten intolerant, it’s not as easy as it used to be. Most of the traditional pancake recipes I’ve used in the past call for flours that contain gluten. After a little bit of experimenting, I’ve created a recipe for chocolate beet pancakes that is gluten free and paleo so everyone in our house can enjoy them. This post contains affiliate links.
Chocolate Beet Pancakes – Gluten Free & Paleo
Both coconut flour and almond flour are gluten free and paleo. Because this recipe has no added sugars, it can also be considered paleo. It’s not a super sweet pancake recipe but the combination of beets and cocoa give it a hint of sweetness that I really enjoyed. If your version of Paleo allows, enjoy with local maple syrup. If you’re gluten free but not paleo, try dusting your pancakes with confectioners sugar. Serve the pancakes with fresh, organic strawberries for a healthy meal.
- 1 medium sized beet, cooked, cooled & shredded
- 5 farm fresh eggs
- 1 tsp almond extract (optional)
- 3 Tbsp coconut flour
- 2 tsp almond meal, ground fine
- 2 tsp organic cocoa powder, fair trade is best
- ½ tsp baking soda
- Dash of salt, cinnamon and ginger
- Put the grated beet, eggs and almond extract in a blender and pulse until well mixed up.
- Mix all the dry ingredients in a bowl and then add the beet mixture.
- Mix well until batter is fluffy.
- Heat coconut oil in a pan and drop batter by ¼ cups into hot oil.
- Fry on both sides and serve.
Not only is this an easy meal, it’s a great way to get the kids to eat their beets. The batter is a pretty red color but when the pancakes are cooked, they are brown. You can adjust the amount of coconut flour used in your recipe. If the batter is too thin, try adding a bit more. Coconut flour absorbs liquids so add it slowly until it is the right consistency.