Red Velvet Beetroot Pancakes

Save this recipe for a delicious, healthy, weekend breakfast for you and the kids to look forward to ♥️ And can you believe these Red velvet pancakes are made with no artificial colourings? Just fresh beetroot! Plus it’s a fun way to sneak in some extra vegetables in your day!

Ingredients

• PANCAKES

• 2 small beetroots

• 200g plain flour

• 1 tsp baking powder

• 2 eggs

• 2-3 tbsp honey

• 1 tsp vanilla extract

• 1 cup milk

• DRIZZLE

• 2 tbsp cream cheese

• 1tbsp yoghurt

• 1 tbsp milk

• ¼ tsp vanilla

• Coconut flakes, to garnish

Method

1. Preheat the oven to 200C. Peel two small beetroots and chop them into chunks. Place them onto a baking tray and bake in the oven for 20-30 minutes. TIP: Check the beetroot a couple of times and add water where needed so they don’t dry out.

2. Add flour and baking powder into a large bowl. In a separate bowl mix together eggs, honey, and vanilla extract.

3. Once the beetroot is cooked through, place them into a blender. Add in milk and blitz until you have a puree consistency. Add the puree to the egg mixture and whisk until combined.

4. Add this mixture to the flour and baking powder. Mix with a whisk until you have a pancake batter consistency.

5. Melt butter in a frying pan over low heat. Add some of the batter and cook for 2-3 minutes on either side.

6. Add cream cheese, yoghurt, milk, and vanilla extract to make the drizzle. Drizzle on top of pancakes and top with coconut flakes.

Recipe by A Better Choice