Red Velvet Pancakes
PREP 10 MIN•COOK 10 MIN
Number of servings
1⁄2 cup (70g) wholemeal plain flour (or gluten free) or other flour of choice
1⁄2 cup (60g) chocolate protein powder
1 tsp baking powder
1 cup (250ml) almond milk (or dairy alternative)
150g pre-cooked beetroot well mashed or blended to a paste
3 tsp 70% dark chocolate (or dairy-free alternative) chopped
1⁄4 cup (35g) fresh raspberries
Combine pancake ingredients in a bowl until just combined. Don't overmix, you’ll activate the gluten and they will become rubbery.
Heat a large non-stick frypan over medium heat. Use a 1/4 cup measure to pour pancakes into skillet. Cook for 2 minutes or until bubbles appear on top and pancake looks set. Flip and cook for a further 1 minute. Remove from pan and repeat with remaining mixture.
Melt chocolate in microwave in 30 second bursts until smooth. Alternately, place chocolate in a glass bowl over a saucepan of simmering water and melt until smooth.
Divide pancakes between plates, drizzle with melted chocolate and top with raspberries to serve.
1539 kJ / 367 cals
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