We’re going to need 2 medium beets that have been roasted until they are fork tender. Once the beets are ready, combine them with milk in a blender and puree them until there are no more lumps. Now add in the eggs, coconut oil, Greek yogurt, and vanilla extract, and pulse some more until you get a homogeneous mixture. Finally, add in the rice flour, baking powder, sugar and salt and blend just until you get a thick batter – be careful not to over blend as you may end up with tough pancakes.
At this point, heat up a little coconut oil over medium-low heat in a non-stick skillet, and pour half a cup of batter in the middle to form a circle. Allow the batter to cook until bubbles start rising to the surface and the bottom is cooked then flip the pancake over with a spatula and then let the other side cook as well. Once all the batter has been used up, serve the beetroot pancakes with cream cheese, fresh pomegranate seeds and a drizzle of honey or maple syrup. Then tuck in and enjoy!