Ingredients

• 1 cup oat flour

• 1/2 cup @drinkorgain protein powder

• 2 tsp baking powder

• 2 tbsp ground flax seeds

• ⅓ cup almond milk

• ½ medium beet, roasted and peeled

• 1 tbsp agave syrup*

• 1-2 tbsp coconut oil (or other vegetable oil)**

Instructions

1. Place ½ medium beet in foil and roast it in the oven for about 1 hour at 350F (180C). Let cool and peel.

2. In a large bowl, combine flour, protein powder and baking powder. Mix together.

3. In a small bowl, prepare the so-called flax egg: combine 2 tablespoons of ground flax seeds and 6 tablespoons of water. Mix well and set aside for about 10 minutes to thicken.***

4. In a food processor or blender, puree beet with almond milk. Add the flax seed egg and combine together.

5. Make a well in the middle of your flour mixture. Pour in the wet mixture into the well, stirring continuously until combined. Do not over-mix the batter.

6. Heat up a skillet over medium heat, and lightly grease the surface of the skillet with a tiny amount of coconut oil ( the coconut oil spray works best ).

7. Pour about 4 tablespoons of batter for each pancake, trying to fit as many as possible in your skillet, leaving enough space in between. Let them cook for about one minute or two, and flip them over, cooking the other side, half the time you used on the first one. Remove from the skillet and repeat with the remaining pancakes.