Chocolate Red Velvet Pancakes (healthy)
My Red velvet pancakes (crepes) are gluten-free, refined sugar-free, and super simple to make. I’ve decided to use grated beetroot to give these pancakes a blushing red color and extra sweetness, simple grate, and fold it through the batter. I love to make the pancake dry mix ahead of time, store it in a dry place until you’re ready to make pancakes then simply add your wet ingredients and you’re good to go. If you’re looking for a savory option simply remove the maple syrup from this recipe and you’re left with cocoa and beetroot crepes ready to wrap up your desired savory fillings.
1 cup Buckwheat or whole wheat flour
⅓ cup 100% cocoa powder
2 tsp baking powder
⅓ tsp sea salt
1 ¼ cup milk
2 tbsp grated red beetroot
¼ cup maple syrup
1 tbsp butter
1 tbsp yogurt
In a mason jar with an airtight twist lid add flour, cocoa nibs, cocoa powder, baking powder and sea salt and mix until ingredients are well combined.
Into the same jar add milk, beetroot, eggs and maple syrup and secure the lit nice and tight, then give a solid shake and shimmy until all ingredients are combined and smooth
In a non stick pan on a medium heat rub with butter then add 2 tbs pancake mix and cook on one side until bubbles form.
Flip pancake and cook or another 2 minutes until colored and sexy
continue with remaining mix
Garnish with yogurt, berries and coconut
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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