Red velvet cupcakes and american pancakes were high on my list of favourite foods growing up. I’ve combined the two making a stack of rich and delicious pancakes that you can feel good about eating. The beetroot gives these pancakes the gorgeous red velvet colour, whilst also adding a heap of nutrition. The coconut cream is a dream trickling down the pancakes, giving that quintissential pairing of Red Velvet and cream. These pancakes are the essence of indulgence!
1 large cooked beetroot
1/3 cup brown rice flour
1 cup oats
1-1.5 cup oat/almond milk
2-3 medjool dates
1/2 cup coconut cream
2 tablespoons maple syrup/coconut nectar
Preheat the oven to 190c. Peal the beetroot and cut into medium sized chunks. Put into a dish with 1/4 cup of water, and cover with foil. Cook for 25-30 minutes.
When cooked, add the pitted dates and oat milk in the blender and blend until the date pieces have been obliterated into tiny fragments. Break up the banana into smaller pieces and add with all other ingredients to the blender. Blend until the mix is thick and smooth.
In a frying pan add a little coconut oil and spoon half a cup onto the pan, with a knife spread so its round, you want to make a small pancake, so don’t be afraid if there is a lot of mixture on top. Cook on each side for roughly 2 minutes, flip with a spatula and repeat on the other side. Repeat with the rest of the mixture.
Meanwhile make the coconut butter cream. Really simple, mix the coconut cream and coconut nectar/maple syrup together. When the pancakes are all cooked, pour on the coconut drizzle, and enjoy!