Beet Pancakes


¾ cup gluten-free steel cut oats
¼ cup Omega 3 Nutracleanse
2 free-range eggs
1 small beet; cooked and chopped
2 tsp. cinnamon
2 tbsp. pure maple syrup
2 tsp. baking powder
2 tsp. coconut oil


  1. Combine all ingredients in blender, and purée until smooth.
  2. Spoon batter onto hot griddle.
  3. Once tops look bubbly and edges are starting to dry out slightly, flip.
  4. Flip once tops of cakes bubble.
  5. When other side is done, remove from heat, allow to cool until just warm, and serve with fresh berries and pure maple syrup.