Winter? Don’t you love it! The cold and flu season! Yike!
I am fortunate that I haven’t got a cold or a flu for the last 5 – 6 years but for the last few days, I started getting a stuffy nose. Ah, I desperately need to eat more foods that boost my immune system up and clear this stuffy nose.
And so, I added an extra ingredient – Lemon zest into my pancakes to help me clearing my stuffy nose.
These Kidney Bean Beetroot Pancakes contains more fibre and protein than the beetroot pancakes and the carrot pancakes. They are packed with good wholesome foods, fibre, vitamins, minerals, omega 3 6 and good fats. Best of all, you have 1.50 serve of vegetable in your breakfast – 3.5 serve of vegetables to go ay!
Gluten Free, Dairy Free & Sugar Free Kidney Bean Beetroot Pancakes
Serving: 2 Cooking Time: 20 minutes
- 1 organic medium beetroot (1 cup chopped beetroot)
- 1 organic carrot
- 1 cup of cooked organic red kidney beans
- 1 tablespoon of grated organic lemon zest
- 1 teaspoon of cinnamon powder
- 1 cup organic coconut cream
- 2 tablespoon of raw cold pressed organic coconut oil
- 2 tablespoons of black chia seeds
- 1 tablespoon of shredded coconut
- 2 tablespoons of LSA (1 teaspoon of organic Lindseed/Flaxseed meal, 1 teaspoon of Sunflower Seeds & 1 tablespoon of Almond)
- 1/2 cup of either organic brown rice flour, organic almond flour, organic quinoa flour, organic amaranth flour or organic buckwheat flour
- 1/2 cup organic Chickpea flour (Besan flour)
- 1 pinch of Himalayan salt
- 1 teaspoon of Aluminium free baking powder
- 1 organic egg (opt out if you are vegan)
- 1 tablespoon of organic dark Agave Nectar
- 1/4 teaspoon of Bragg organic apple cider vinegar
- 1/4 of organic lemon
1. In a medium-sized bowl, whisk the egg and set aside.
2. In a high performance blender (I use the Optimum 9400 Blender), blend beetroot, carrot, red Kidney bean, lemon zest, apple cider vinegar, cinnamon, coconut cream, shredded coconut, 1/2 of coconut oil, LSA, chia seeds until smooth. Add the puree to the egg and stir to combine.
3. In a separate bowl, sip together the flours, baking powder, and salt.
4. Add the dry ingredients to the puree and whisk it to combine. The batter will be thick.
5. Heat a frypan to medium heat. Add 1/2 tablespoon of coconut oil into the frypan and ensure that the coconut oil is spread evenly on the surface of the frypan.
6. Pour the batter into a round shape. Cook the pancakes for 4-5 minutes or until both sides are golden brown – flip it once only!
7. To serve, top a hot pancake with some avocado or your choice of fruits, drizzle some organic Agave Nectar syrup on top and lemon juice.
Tips: I use the Optimum 9400 blender to “grind” the brown rice, almond, quinoa, amaranth, buckwheat or chickpea into flour. It’s a lot cheaper and fresher than the pre-made flour!