| 10 | 20 | 518 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 1 beet(s) | Beets, raw (small, peeled and grated) |
| 1 small | Carrots (peeled and grated) |
| 3/4 cup | Rice flour, brown |
| 4 medium | Egg |
| 1/2 cup | Almond milk, unsweetened |
| 1 tsp | Garlic powder |
| 1/2 tsp | Cumin |
| 1 tsp | Himalayan sea salt |
| 1 dash | Black pepper |
| 2 tbsp | Ghee (or other cooking oil of your choice) |
1. Heat a large pan on medium heat. Melt ghee or other oil of your choice.
2. Mix the grated beets and carrots, with the eggs, almond milk, flour, cumin, salt, garlic powder, and black pepper in a medium bowl. Mix well.
3. Ladle small amounts of the batter into the pan making 8-10 pancakes in total. Cook for 2 minutes on each side
4. Serve warm with guacamole, maple syrup, yogurt dip, hummus, or your favorite topping!
| Grain | 0.7 |
| Meat Alternative | 1 |
| Milk Alternative | 0.2 |
| Vegetables | 0.9 |
