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Vegan Pink Beet Pancakes (for Pink October!)

Delphine Fortin
  • 17 minutes
  • Serves 10 to 12

INGREDIENTS

1/2

Beet, medium roasted and peeled

1/3 cup

Almond milk

1 tbsp

Agave syrup

1 1/2 cups

All-purpose flour

2 tsp

Baking powder

1 tbsp

Coconut oil

2 tbsp

Flax seeds, ground