Red Velvet Pancakes

PREP 10 MIN
•
COOK  10 MIN

DF

EF

GF

VE

V

Number of servings
2
Ingredients

Pancakes

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

Topping

3 tsp 70% dark chocolate (or dairy-free alternative) chopped

1⁄4 cup (35g) fresh raspberries

Methodbased on 2 servings
1

Combine pancake ingredients in a bowl until just combined. Don't overmix, you’ll activate the gluten and they will become rubbery.

2

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.

3

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. 

4

Divide pancakes between plates, drizzle with melted chocolate and top with raspberries to serve.

Nutritional Informationper serving

Energy (kJ)

1539 kJ / 367 cals

Protein

29.5 g

Fat

8.4 g

Sat. Fat

2.5 g

Carbs

37.7 g

Sugar

13.7 g

Fiber

10.1 g

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