Best with Beet Powder

Spiced Banana Beet Blender Pancakes w/ Pomegranate Seeds & Pecans

Prep Time: 5 min // Cook Time: 10 min Servings: 8 medium pancakes

What to do

  1. Place all ingredients (except for the egg) in the base of a blender and blend on high until creamy and smooth. Add the egg and blend for 15 seconds until fully incorporated. Let mixture sit for 10 to 15 minutes to lightly thicken.
  2. Meanwhile, heat a griddle or large sauté pan over medium heat and melt a teaspoon or two of oil. When hot, pour the batter onto the griddle, using approximately ¼ cup of batter for each pancake. Brown on both sides, about 2 to 3 minutes per side. Transfer pancakes to plates, top with pomegranate seeds, pecans, and a dusting of cinnamon. Drizzle with maple and serve hot!

**If batter is too thick to pour easily, add a tablespoon or two of milk to thin.

What you’ll Need


2 cups gluten-free rolled oats

1 large ripe banana

1 cup oat milk, or milk of your choice

1 tbsp maple syrup

2 tbsp avocado oil, plus more for cooking pancakes

2-3 tsp Love Beets Beet Powder

2 tbsp Love Beets Beet Juice (optional)

1 ½ tsp baking powder

1 tsp ground cinnamon

Pinch freshly grated nutmeg

¼ tsp sea salt

1 large pasture raised egg


½ cup pomegranate seeds

½ cup whole pecans

Ground cinnamon

Maple syrup