For once, I actually can’t take full credit for this recipe, as it was very much inspired from something that someone made me recently. I actually very rarely get other people cooking for me because, more often than not, I’m the one doing the hosting- which I obviously do love! However, it’s always a nice change to have someone cook for me and not be allowed to float around the kitchen trying to get involved and take charge.
I’m pretty surprised that I haven’t made a beetroot pancake recipe prior to this, or even remember experimenting with it in the past. I’ve definitely tried something similar using beetroot powder, but in this case, the cooked beetroot creates an incredibly moist and cake-like texture! I like my protein pancakes two ways: either super thick and fluffy (not to be confused with stodgy and dense though!) or slightly gooey and cakey (but not undercooked). These are definitely of the cakey variety and they’re pretty damn delicious to be honest.
Also, lets just take a minute to appreciate how incredible the colour of this stack is. It literally amazes me that you can create such a vibrant magenta without the need of any artificial colourings in there whatsoever! I’ve added in some of my favourite Arctic Berries Blueberry powder for extra flavour, vitamins and pop of colour!
Ingredients- Serves 2-3 people
- 1/2 ripe banana
- 3/4 cup oats
- 2 whole eggs
- 2 scoops vanilla whey protein
- Pinch Salt
- 2 cooked baby beetroot
- 1/2 cup non dairy milk
- Tsp Arctic Berries Blueberry Powder
- Coconut oil for cooking (I use about 1tsp per 4 pancakes)
To make the batter, combine all of the ingredients in a high powered blender and blitz until smooth and creamy.
Heat a tsp of coconut oil in a frying pan over medium heat and once the pan is nice and hot, pour a small amount of the batter into the pan and cook until bubbles start to appear on the surface. Then flip and cook on the other side.
Repeat this for the remaining mixture. Garnish with all of your favourite toppings and get stuck in!