Pinktastic Beetroot & Raspberry Pancakes
My most awesome little sister Ashleigh-Rose inspired me to produce this recipe. When she was a little girl EVERYTHING was pink, so it's only fitting my gluten free pancakes are pink too! My boys found this especially fun to make and scoff! Who knew pink pancakes would taste so damn good. I simply use my gluten-sugar-dairy free base recipe + a few extras and add in some raw beetroot juice.
These are SO beautifully pink and make an impressive brekkie or brunch. The beetroot is an intense pink colour but lovely & subtle in taste. Enjoy!
Serves 2 adults ( 3-4 pancakes in a stack each ) + 2 kids ( 2 pancake stack for little tums )
2 x small raw beetroot
2 x bananas
6 x eggs
3 Tbps milled flaxseed
4 Tbps rolled oats
1 tsp cinnamon
2 Tbps of Chia seeds + 1 tsp of baking powder
Fresh raspberries, maple syrup, cinnamon, plain or coconut yogurt + cinnamon
You'll need a juicer. Juice the 2 raw whole beetroot and set aside.
Literally put all the ingredients together with the beetroot juice in a blender and whizz for 30secs until the mixture is smooth and pink-tastic!
Optional: If you are like me and love oozy berries embedded into your pancakes then throw into the mixture a cup of fresh blueberries or raspberries and gently fold in.
Heat a large frying pan on a low to medium to high heat with some coconut oil. Pour in the pancake mixture straight out of the blender jug onto the pan to desired size ( I can usually fit 3 small pancakes on my large frying pan ). Wait for bubbles to appear on the top, usually after 1-2mins at most, carefully flip over and cook for another 30secs. Note: if you want to keep the pancakes perfectly pink, cook on a low heat as not to brown too much.
Top with raspberries, natural coconut yogurt, edible rose petals and a splash of 100% pure maple syrup ( you could also use Manuka honey ), with a sprinkle of cinnamon or nutmeg to finish.
Oh soooooo gooooood.