I love using vegetables in my sweet treats and bakes as an egg replacer. I’ve used beetroot in these to make a pretty colour for …more
2 tbsp ground flax / linseed
5 tbsp water
240 g / gluten-free flour (2 cups)
4 tsp baking powder
240 ml beetroot puree* (1 cup)
240 ml light coconut milk (1 cup)
4 tbsp applesauce
3 tbsp maple syrup
2 tsp vanilla extract
Mix the flax and water together and set aside for 20 minutes until gelatinous
Mix the flour and baking powder together in a large bowl
In a blender or another bowl, mix together the beetroot puree, coconut milk, applesauce, maple syrup, vanilla and the gelatinous flax
Add the wet ingredients to the flour, stirring until just combined. Let the batter sit for 5 minutes
Meanwhile, heat some oil in a frying pan over a medium-low heat
Pour 3 tablespoons of batter into the pan to form one pancake, making 3 pancakes at a time
When the upside is covered in bubbles, turn the pancakes and cook for a minute on the other side or until cooked through. Repeat until you have used all the batter
Serve with my chocolate sauce recipe!
To puree beetroot, just boil some peeled, fresh beetroot in water until soft, then whizz in a blender or food processor. I buy the pre-packaged cooked beetroot. One 300g pack will give you enough puree
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