Red Velvet Pancakes with Banana Nice Cream
Healthy red velvet beetroot pancakes for baby led weaning. Naturally sweetened and colored with healthy beetroot.
Ingredients
- 120 g Buckwheat Flour
- 2 Teaspoons Baking Powder
- 1 tablespoon cacao
- 250 ml milk substitute with soy or almond milk for dairy free
- 1 Organic Egg leave out for egg free
- 2 Tablespoons Melted unsalted Butter
- 1 medium beetroot roasted and pureed equates to 1 packed cup of pureed beetroot
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Rapeseed oil for frying
To serve
- 125 g fresh raspberries
- 4 bananas peeled and frozen
- 1 tin full fat coconut milk chilled in a fridge overnight
Method
- Add buckwheat flour, baking powder and cacao to a mixing bowl.In a separate jug mix together the milk, egg, melted unsalted butter, beetroot and vanilla.Make a well in the middle of your our mixture and slowly whisk your chosen liquid mixtureto the our until it is smooth and completely combined.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.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 compoteWash 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.When heated leave aside while you make the nice cream.
- To make the nice creamPlace the frozen banana into a blenderOpen the can of coconut milk and scoop out about 2 tablespoons of coconut cream + about 4 tablespoons of the coconut liquid.Blend until it resembles a smooth silky ice cream
- Serve pancakes with a big dollop of nice cream and raspberry compote. Enjoy!
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Recipe Notes & Tips
Pancakes are a great dish to make in large batches. I cook mine, then layer them by placing a little piece of parchment paper in between each one. Simply put into a freezer box/sealed lunch box and freeze. To defrost just place in the toaster on the defrost setting, then pop down again on a normal toast settings. So easy and perfect for busy days.