Beetroot & Raspberry Pancakes
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Ingredients
1 cup Buckwheat Flour
1 1/4 cup Milk of choice
1 1/2 tsp Baking Powder
1 Banana (or free range Egg)
70g Raspberries
1 tbsp Beetroot Powder
1/4 cup + 1 tbsp Maple Sugar
1 tsp Vanilla Extract
1/4 cup Coconut Yoghurt
a pinch of Salt
1 tbsp Poppy Seeds (optional)
1 1/4 cup Milk of choice
1 1/2 tsp Baking Powder
1 Banana (or free range Egg)
70g Raspberries
1 tbsp Beetroot Powder
1/4 cup + 1 tbsp Maple Sugar
1 tsp Vanilla Extract
1/4 cup Coconut Yoghurt
a pinch of Salt
1 tbsp Poppy Seeds (optional)
Instructions
- Blend all ingredients in your food processor. If using an egg, just use 1 cup milk, but if making these vegan and using the banana, add the extra 1/4 cup milk.
- Add some coconut oil or ghee to a medium fry pan and using a 1/4 cup measure, scoop out your mix, flatten into pancake shape and cook until you see bubbles appear on the top.
- Flip and repeat. Serve with anything you like such as coconut yoghurt, almond butter, fresh fruit and maple syrup.
