Toss beets in melted coconut oil on a baking sheet. Bake in preheated oven for 30 minutes.
Allow beets to cool while you mix up the dry ingredients.
Add cassava flour, cream of tartar, baking soda, vanilla powder, cinnamon, carob and coconut sugar to a large bowl and whisk until well mixed.
Add beets and coconut milk to blender and purée until smooth.
Pour beet mixture into dry ingredients and mix well.
To make gelatin egg, add water to small saucepan. Then, slowly sprinkle gelatin in a thin layer over the water.
Let bloom for 2 minutes (do not turn on heat yet)
Turn heat to medium-low and melt gelatin for 3 minutes.
Remove from stove and whisk briskly until foamy.
Add gelatin egg to beet mixture and mix well.
Add apple cider vinegar to mixture and stir.
Preheat skillet over medium-low heat.
Once pan is hot, add 1 teaspoon of coconut oil and allow to melt.
Add a heaping Tablespoon full of batter to skillet for each pancake. Cook 2-3 minutes on each side. (They will not bubble like regular pancakes, but the edges will start getting darker when it's time to flip.)
Maple Coconut Butter Glaze (optional)
Add all glaze ingredients to a small saucepan and cook on low heat, stirring until coconut butter is melted and smooth.