This one goes out to all of the breakfast for dinner fans out there (and to a few very special ones in particular). My sweet tooth came back the other night so I attempted to nip it in the bud by making some pancakes. I’ve also had beets on the mind lately, so I thought I would go ahead and try to combine the two and sure enough what you see pictured above turned out to be a tasty hit-the-spot dinner.

Inspired by a recipe on The Healthy Everythingtarian and some almond flour that I had on hand, I whipped up a simple batch of almond flour batter using agave and almond milk, and combined with some roasted red beets. These flap jacks are not only delicious, but their pink hue makes them fun for the youngsters (and you and me) too. Here’s the recipe adapted from The Healthy Everythingatarian…

4 small red beets
1 1/2 cups of blanched almond flour
3 eggs
1/4 cup almond milk
2 tbsp agave
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon

Cut tips off of beets and wrap in tin foil. Roast in the oven at 400 degrees for about 30-40 minutes. Let cool, peel and discard skin. Cut into small pieces and purée in the food processor. Mix all pancake ingredients together and stir in the puréed beets. Coat pan with a little bit of butter or olive oil and pour large dollops of batter. When batter starts to bubble, flip and cook the other side. Top pancakes with agave or maple syrup.