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Healthy acai omega beetroot pancakes

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With Pancake Day just round the corner, I couldn’t resist this twist on the traditional pancake recipe, making them even more nutritious. Well if you can have red velvet cake, how about red velvet beetroot pancakes?!

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Beetroot is a superb source of nitrate and betaine, important for a healthy circulatory and cardiovascular system and for liver detoxification. Beetroot is also rich in anti-inflammatories and anti-oxidants, important to help fight infection and fend off disease. Their high fibre content helps ensure you are fuller for longer (super if you want to lose weight!) and helps promote a healthy digestive system.

 

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These pancakes have been supplemented with not only chia or flaxseeds which are superb sources of protein, fibre and omega-3s, but also omega-3 superpowder, a convenient tasty blend of acai berry power, goldenberry powder and sacha inchi to further boost the levels of anti-oxidants, fibre and omega-3s. I love to add protein powder too (soya bean, whey or pea blend well).

omega-powder-product-detail

 

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These red velvet colour pancakes are quick to make and taste delicious. The hardest bit is deciding which topping you want!

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Makes: 14-16 pancakes

Preparation: 10 mins

Cooking time: 6 minutes for each pancake (3 minutes on each side)

Ingredients:

Wet batter ingredients:

  • 2 large eggs (2 chia or flaxseed eggs also work)
  • 1 tbsp of sweetener of choice: honey, agave, date syrup or coconut sugar. Alternatively, 1/3 tsp stevia
  • ½ tsp vanilla extract

Dry ingredients:

 For the blender/ food processor:

  • 220g cooked beetroot
  • 350ml milk of choice (regular dairy milk or almond milk work well)

Optional: ½ tsp ground cinnamon

To decorate:

Cream or yogurt (vegan if required) and fresh fruit or cherry compote:

  • 200g of fresh cherries
  • 3 tbsp water,
  • 1 tbsp chia seeds

When cherries are out of season, you can use canned cherries, not water is required.

Method:

  • In a bowl, mix together the wet batter ingredients.
  • In a second bowl, mix together the dry ingredients.
  • In a food processor or blender, whizz together the beetroot and milk. Add this to the wet (eggy) mix.
  • Mix together the beetroot-eggy mix with the flour mix to form a pink smooth batter.
  • Melt a little coconut oil in a frying pan and on a low heat, ladle spoonfuls of the batter mix. Cook each pancake for about 3 minutes on each side (until bubbles start appearing on the upper surface).
  • Once each pancake is cooked, stack them up under a tea towel to keep them warm.

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  • Repeat until all the batter mix is used up.
  • I love to serve these with yoghurt or cream (plant based if required) and fresh berries.

 

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  • Alternatively, serve with cherry compote (other fruit also work, like berries).
  • To make the cherry compote: gently stew 200g of fresh cherries with 3 tbsp water, 1 tbsp chia seeds. The chia seeds thicken the cherry juice to make delicious sauce. (If you like it sweeter, add ½ tsp of your sweetener of choice).
  • If using canned cherries, drain away the syrup. Add the chia seeds and reduce as above.

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Don’t forget you can find my favourite recipes in my FREE eBook here.

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Variations:

  • Substitute the beetroot for spinach for green pancakes or sweet potato for orange ones!
  • If making spinach pancakes, why not add ½ tsp or spirulina or wheatgrass too?
  • Add 2tbsp of cacao powder, omitting the equivalent in flour for chocolate beetroot pancakes!
  • Add some hemp seeds in your batter mix.
  • Vary your toppings. Ideas: ice cream (like vegan banana ice-cream elsewhere in this blog), syrup, nuts, seeds. These pancakes also taste delicious with simple lemon and coconut sugar sprinkled on top.
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