Combine almond flour, cassava flour, baking powder, salt and beet powder in a medium sized mixing bowl and whisk until fully combined.
In a blender, combine almond milk, eggs, vanilla and banana.
Pour wet mixture into dry and mix well with a whisk.
Heat a cast iron skillet over medium high heat and add a tablespoon of cooking fat.
Once cooking fat shimmers, reduce heat to medium and use a large spoon to add a dollop of batter to the pan, spreading it out gently to create a 3-4 inch pancake.
Fill the skillet with 3-4 pancakes at a time.
Add about 4-5 blueberries on top of each pancake, before you flip them.
Cook pancakes for a couple minutes on each side, check the underside of the pancake and make sure it's brown (but not burnt!) before flipping.
These pancakes cook quickly so be sure to watch them carefully.
Top with toppings of your choice!