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Anya Kaats
Prep Time 25 mins
Cook Time 10 mins
Course dairy free, glutent free, grain free, health coach, iin, love beets, paleo, pancakes, valentines day


  • ½ cup almond flour
  • ½ cup cassava flour
  • 1 teaspoon baking powder
  • pinch of salt
  • ½ cup unsweetened almond milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 overripe banana
  • 1 tablespoon Love Beets Beet Powder
  • 1 cup fresh blueberries


  • 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!