What are you going to cook for your mother or your wife on the Mother’s Day? Fancy some Gluten Free, Dairy Free and Sugar Free Beetroot Pancakes?
They are slightly tastier than the carrot pancakes and packed with good wholesome foods, fibre, vitamins, minerals, omega 3 6 and good fats. Best of all, you have one serve of vegetable in your breakfast.
Gluten Free, Dairy Free & Sugar Free Beetroot Pancakes
Serving: 1 Cooking Time: 15 minutes
- 1 organic medium beetroot (1 cup chopped beetroot)
- 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 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, 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 stir 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!