Red Velvet Pancakes with Banana Nice Cream

Method

1. Add buckwheat flour, baking powder and cacao to a mixing bowl.
2. In a separate jug mix together the milk, egg, melted unsalted butter, beetroot and vanilla.
3. Make a well in the middle of your our mixture and slowly whisk your chosen liquid mixture
   to the our until it is smooth and completely combined.
4. Heat a large frying pan over a medium heat. For each batch of pancakes lightly drizzle a little rapeseed oil on the pan before frying.
5. Spoon 2-3 tablespoons of batter into the pan. Cook until you see bubbles forming (about 1-2 minutes). Flip over and cook the other side.

To make the raspberry compote

1. Wash the raspberries then place into a small saucepan with no water. Use a fork to mash them then place over low heat and gently allow them to warm up. Don’t allow the raspberries to bubble as this will kill their vitamin C.
2. When heated leave aside while you make the nice cream.

To make the nice cream

1. Place the frozen banana into a blender
2. Open the can of coconut milk and scoop out about 2 tablespoons of coconut cream + about 4 tablespoons of the coconut liquid.
3. Blend until it resembles a smooth silky ice cream

Serve pancakes with a big dollop of nice cream and raspberry compote. Enjoy!