I have had some super serious meltdowns recipe testing baking recipes that are vegan gluten-free. With that said, nothing is more rewarding than when I actually figure out how to do what I’m trying to do. Sometimes easier said than done!
These beetroot pancakes are packed with protein, potassium, fiber, and vitamin C. They’re super simple to make, and topped with some serious goods. You can meal prep the batter and the apples, then just pour, and cook on demand in the morning. Pancakes on a Tuesday before work? Yes, please!
Switch up the toppings to whatever is in season and boom, you’ve got yourself a super versatile superfood pancake that your body will LOVE you for.
Makes 6 Pancakes
1 cup garbanzo beans
3 tsp baking powder
2 tbsp beetroot powder
1/2 cup + 2 tbsp water
3-4 tbsp maple syrup
1/2 tsp salt
coconut oil for frying
1 apple, cored and diced
1 tsp cinnamon
2 tsp maple syrup
dark chocolate chips
blood oranges, peeled and diced
kite hill almond greek yogurt
First, get your apples cooking. Preheat oven to 350.
Combine cut up apples, cinnamon and maple syrup. Pour over a baking sheet lined with a silpat or a piece of parchment.
Bake for 10-15 minutes.
In a mixing bowl, add all ingredients except coconut oil and water. Slowly add water while stirring. Mixture should be wet and runny yet still scoop-able.
Heat coconut oil in skillet and pour desired shape into pan. I prefer mickey mouse shaped pancakes but you do you. Once the pancake starts bubbling, flip and cook for 30 seconds more.
Transfer to plate, top with apples and other toppings. Devour immediately!
Did you make this recipe?
Tag your photos #chefbai
Leave your secret tips or questions in the comments below! I’ll do my best to answer every comment.