Serves 4 (3 pancakes per person) | Gluten-free
We’ve added the mighty beetroot to our pancakes this Shrove Tuesday, giving them a pink hue and adding a host of health benefits. Beets are high in naturally occurring nitrates, which convert to nitric oxide in your body, this helps to relax and dilate blood vessels, improving blood flow and lowering blood pressure. Not only does this give your brain a boost it can also improve athletic performance and recovery!
- 1 medium beetroot, peeled and using a grater, finely grate.
- 1 banana
- 250ml almond milk
- 1 tbsp maple syrup
- 2 eggs
- 200g self-raising gluten-free flour
- maple syrup
- coconut yoghurt
- pomegranate seeds
- In a bowl, mash the banana. Peel the beetroot and grate the beetroot finely using a grater.
- In a medium bowl, whisk the eggs and add the mashed banana, grated beetroot, the almond milk and 1 tbsp maple syrup, mix well.
- Place the flour in a large separate bowl with a pinch of sea salt and slowly pour the wet ingredients in, whisking as you go to make a smooth batter (there may be a few small lumps from the banana which is fine).
- Heat a large pan with 1 tbsp coconut oil and spoon 2 tbsp batter for each pancake, you want these to be about 1cm thick once cooked. Cook for 2-3 mins each side until cooked through. Remove from the pan and keep war, repeat until you’ve used all the batter.
- Top with a spoonful of coconut yoghurt, a drizzle of maple syrup and sprinkle over blueberries and pomegranate seeds.
We’ve used eggs in this recipe but you can easily replace the eggs with 2 tbsp of chia seeds soaked in 5 tbsp of cold water to make suitable for vegans.