by Natalie Bailey May 03, 2020 1 min read 0 Comments

Red Velvet Pancakes            Makes 10 Pancakes

1 large beetroot (see note)

2 eggs

3/4 cup coconut milk

1 tsp vanilla bean paste

3/4 cup spelt or buckwheat flour

1/4 cup almond meal

1 tsp baking powder

1/2 tsp cinnamon powder

21/2 tbls maple syrup

2 tbls raw cacao powder

Ingredients To Serve

Coconut yogurt 

Cacao Nibs

Fresh Raspberries 

Directions

Place cooked or tinned beetroot in a high speed blender process until the beetroot breaks down, add milk and maple syrup and blend until smooth, add the remaining pancake ingredients and blend until everything is well combined, heat a large non stick pan over a medium heat, add a small spray of coconut oil or spray and pour the pancake batter in to desired size amount, cook until bubbles appear on the surface and flip over to cook on the other side, repeat process until the batter is gone.

To serve top pancakes with a good spoonful of coconut yogurt fresh raspberries and a sprinkle of cocoa nibs

 

Note - I’ve used both a large peeled then baked beetroot and I’ve also used a large tinned beetroot to see if there was much difference, both tasted and cooked the same, so the choice is completely yours, fresh baked or tinned, you chose 😉



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