Breakfast Comidamor Desserts

Chia Beetroot ‘Pink’-cakes

Recipe Chia Beetroot 'Pink'-cakes

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This is another recipe from heaven.

I was never a big fan of the traditional pancakes as I thought they were too “doughy” and always made me feel quite full … But since I have been trying this new diet, I thought I should be open-minded and try something completely new… And isn’t life all about trying new things? It is indeed!

So this is the perfect lazy Sunday breakfast / brunch recipe. I truly loved it. My sister caught me in the kitchen whilst I was stuffing myself with a three layered pancake and actually questioned if I was eating all of that by myself… The answer was obviously ‘YES!’ but I was happy to share it with her…  “Sharing is caring” after all… And that’s exactly what Comidamor stands for – food made with LOVE for the ones you LOVE! She loved them as well and I had to repeat the recipe the next morning… (I must confess: I didn’t mind at all!).

These pancakes are ‘fluffyliciously’ pink due to the naturally infused colours from the beetroots. They are also naturally dairy, egg and gluten-free.

What’s not to like?

Oh… by the way… as a topping I used a super delicious Maple Syrup my brother-in-law just brought me from Canada. Thanks bro xx.

Chia Beetroot 'Pink'-cakes
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. - 3 Tbsp. chia seeds
  2. - 1/2 cup hot water
  3. - 1 cup oat flour
  4. - 1 cup all-purpose gluten-free flour (I used rice flour)
  5. - 1/4 tTsp. sea salt
  6. - 1 Tsp. baking powder
  7. - 1 cup coconut milk (or almond milk)
  8. - 2 Tbsp. maple syrup or honey
  9. - 2 medium or 1 large beetroot (cooked, peeled and chopped)
  10. - 1 Tbsp. grape seed oil or coconut oil (melted) plus a bit extra for cooking
Toppings
  1. - Fresh berries of your choice
  2. - Maple syrup for serving
  3. - Banana slices
  4. - 1 Tsp. organic raw cacao nibs
Instructions
  1. - In a small bowl, mix the chia seeds with the water and set aside for about 15 minutes or until they get into the consistency of a paste or a pudding.
  2. - Add the chia seed mixture, flour, salt, baking powder, milk, maple syrup, cooked beetroot and oil into a food processor and mix on high speed until well processed.
  3. - Heat a large saucepan with coconut or grapeseed oil over medium high heat. Pour or scoop the dough onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot in multiple layers with fruit and melting cacao nibs.
  4. - Enjoy.
Adapted from Pure Ella
Adapted from Pure Ella
Comidamor http://comidamor.co.uk/

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