Ricotta Beet Root Pancakes


1 cup all purpose flour

1/2 cup almond flour

3 1/2 tbsp of granulated sugar

2 tsp. of baking powder

1/2 tsp. of baking soda

1/2 tsp of salt

1 tbsp. of @go.rooted beet root powder (add more to achieve desired colour)

1 1/4 cup of milk of your choice

3/4 cps of fresh ricotta cheese

3 large eggs

dash of vanilla

1 tbsp. melted butter

  1. In a bowl, whisk together all the dry ingredients
  2. In another bowl, whisk the eggs and ricotta. Add the butter and mix until well blended.
  3. Pour the wet mixture into the flour mixture and combine well using a whisk. This is the fun part - watch your mixture turn red!
  4. Heat your pan to a medium heat. Add some melted butter if desired and adding 1/3 cup of batter at a time, and cook until the bottom is golden brown.


Top your pancakes with maple syrup, butter or icing sugar.