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Food as Medicine: Beet Pancakes

When we are craving pancakes, these are the ones we bring to life. Nutrient-dense, delicious, and family-friendly, these Beet Pancakes unite emmer farro flour, blueberries, biodynamic beet powder, yogurt, and ghee. The result? A morning favorite that's packed with protein, micronutrients, calcium, vitamins C, D, and K, healthy fats, and bioavailable iron...not to mention abundant in flavor! Drizzle with a bit of maple syrup, and savor every bite as you nourish from the inside-out.


3 cups emmer farro flour (or any flour you prefer)

1 Tbsp yogurt

1 cup frozen blueberries

2 Tbsp Dr. Cowan's Garden Three Beet Powder

3 Tbsp ghee

1.5 tsp baking soda

2 large eggs

Maple syrup for serving



1. Place flour in a bowl and add enough water to cover by an inch. Add the yogurt and mix thoroughly. Leave overnight in the fridge.

2. In the morning, add to the batter: blueberries, beet powder, melted ghee, baking soda, and eggs. Mix until well combined.

3. Ladle batter onto oiled (ghee works beautifully!), well-heated pan. Cook until bubbles form on top.

4. Flip and cook a few more minutes until browned on both sides.

5. Serve with your favorite maple syrup or jam (we love to enjoy ours with a side of green or herbal tea). Enjoy!