This might be the best breakfast you have ever had.

Banana & Beet Pancakes (Vegan)

Banana & Beet Pancakes (Vegan) |


1 cup rolled oats
1 medium beet
1 medium banana
1 1/2 cup almond milk
1 heaping tsp cinnamon
1/2 tsp freshly grated nutmeg
1 tbsp ground flax seeds
1 tsp baking powder
1 tsp coconut oil
some sparkling water (optional)

Mango Puree:

1/2 medium mango
1 tsp lime juice
a few drops of vanilla extract

Exemplary Toppings:

coconut shreds
almond flakes
agave syrup

Pancake Directions:

1. Roast the beet at 400°F/200°C for about 1 1/2 hour. Let it cool, peel the skin, place in a food processor and blend into puree. Pour into separate bowl and set aside
2. Mix flax seeds with 3 tbsp milk and set in a fridge for at least 15 minutes
3. Blend oats into flour using food processor. Mix in cinnamon, nutmeg and baking powder. Add the banana and remaining milk. Blend together until smooth.
4. Combine the beet puree, flax mixture and oat-banana batter together. You can also add some carbonated water (it makes pancakes extra soft and fluffy). Heat a pan and grease it lightly with coconut oil. Cook the pancakes until some bubbles show, then flip over and cook until edges are crispy.

Mango Puree:

Place half a mango + 1 teaspoon of lime juice and a few drops of vanilla extract in a food processor. Blend until achieving desired texture.


Earlier today I was asked to post a recipe for my breakfast pancakes and upon that request I wrote down a recipe of mine for the very first time in my life so I thought I'd also share it with the millennial community 🙂

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