Red velvet pancakes
Just like when you wanted ice cream for breakfast as a kid, there’s something deliciously, devilish about dessert in the morning. Luckily, this cake-inspired breaky isn’t sugar-laden like the cream cheese frosted original. Instead, the recipe is sweetened with beetroot and honey. With a touch of cocoa and a creaminess from cottage cheese, these pancakes taste just like the real-deal.
How to make:
- Using a food processor, place the egg, beetroot and almond milk and blend until combined.
- Add the flour, cocoa powder, baking powder, honey and coconut oil to the food processor and blend once more, opening the lid once or twice to scrape down the sides.
- Once no lumps remain, scrape the mixture into a large bowl.
- Fold through the cottage cheese.
- Grease a large pan with coconut oil and put onto a medium heat.
- Pour the batter onto the hot pan to your desired pancake size.
- Place the cooked pancakes in a warm oven (80 degrees Celsius) while you cook the remaining batter.
- Serve your stack of pancakes with fresh raspberries and greek yoghurt.
- 2 small beetroots, peeled and roasted
- 1 cup oat flour (You can make this by blending a cup of rolled oats in your food processor)
- 1/2 cup spelt flour or almond meal
- 2 tsp cocoa powder
- 3/4 cup almond milk
- 1/2 cup cottage cheese
- 1 egg
- 1 tbsp coconut oil
- 2 tbsps honey
- 1 tsp baking powder
- Pinch of salt
- Raspberries and greek yoghurt to serve