Gluten Free Beetroot Pancakes Filled with Blueberry Jam

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Gluten Free Beetroot Pancakes Filled with Blueberry Jam Recipe

Because of the vibrant pink color of the beets, these gluten-free beetroot pancakes are not only delicious but also visually appealing. Blueberry jam filling adds a fruity sweetness that complements the earthy flavor of the beets perfectly.

Ingredients

• 1 large peeled and grated beet
• 1 teaspoon baking powder
• 2 tbsp coconut oil, melted
• 1/2 cup almond milk
• Two large eggs
• 2 tbsp maple syrup
• 1 cup gluten-free all-purpose flour
• 1/2 cup blueberry jam
• 1/4 tsp salt

Time Needed

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Instructions

• Whisk together the gluten-free all-purpose flour, baking powder, and salt in a large mixing bowl.
• Stir in the grated beetroot until well combined.
• Whisk together the almond milk, eggs, maple syrup, and melted coconut oil in a separate bowl.
• Stir the wet ingredients into the dry ingredients until they are just combined.
• Melt butter in a nonstick frying pan over medium heat.
• Cook until bubbles form on the surface, about 2 minutes, with 1/4 cup batter in the pan.
• Cook until the other side of the pancake is lightly browned, about 1-2 minutes.
• Repeat with the remaining batter, adding more coconut oil as needed to the pan.
• To serve, spread one pancake with blueberry jam and top with another.

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