Breakfast
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‘All-Out’ Pink Power Pancakes

Yep, I am not kidding.

PINK PANCAKES!

This is a gorgeously tasting mixture of  beetroot, creamy banana, nutty buckwheat with a kick of ginger and nutmeg.

Did I mention this recipe comes with a sugar-free chocolate sauce, too?

Oh, stop it.

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How do you feel after eating beetroot? If you haven’t yet asked yourself that question, I would suggest you do. Eating an abundance of beetroot, whether it’s in a soup, in my pancakes (!), or in a salad gives me increased energy, clarity and a clearer head. This is probably due to the fact that beetroots are a great source of vitamin C, widely known as a combatant against the common British snuffly nose. Vitamin C is uplifting and energizing. It’s a powerful antioxidant and it is also involved in the production of collagen – maintaining healthy cell reproduction. This is why you see so many anti-aging creams with vitamin C in it! You’ll notice that the healthier you eat, the more your skin will behave itself.

Rich in iron, beetroots will be beneficial for those of you with anaemia, or low iron levels in the blood. Common symptoms of low iron levels are feeling dizzy, faint, constant fatigue, tingly hands and feet, and feeling weak all of the time. It makes any mental health problem feel 10 times worse, which is why a lot of the recipes I post on here are beneficial for low iron levels.

When I was researching anti-depressants that don’t come in the form of prescribed pills from the doctor, I came across Betaine. Betaine enhances the natural ability of our brain to maintain a good level of happy hormones to keep us balanced. Beetroots are a very good source of betaine, and therefore I have used a great heffalumping beetroot in this recipe and I recommend that you eat them regularly, along with a good balance of root and flowering vegetables and leafy greens for a healthy body and mind.

The sauce is straightforward and includes peanut butter, maca, almond milk (or whatever milk is handy for you), cacao and ginger. Kind of reminiscent to South Devon Farm’s chilli chocolate (OH MY LORD BEST CHOCOLATE EVER). The maca and cacao are both natural stimulants, which both relax and energise you at the same time. Did you know that maca is an adaptogen? In herbalism, this means that if you are feeling completely ungrounded, you will be brought back down to balance, and if you’re feeling low, it’ll pick you up to a balanced level, too.

This is why they’re called power pancakes!


Ingredients

Pancake mixture

  • 1 large beetroot, peeled and cooked
  • 1 medium banana
  • 60g buckwheat flour
  • 1/4 cup (or to desired consistency) water
  • 1  flax egg- mix together 2 tbsp ground flax with 4 tbsp water. Non vegans can use an egg
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/5 tsp ginger
  • 1 squeeze of lemon
  • Pinch of salt
  • Optional sweetener: 1 tsp maple syrup

Ginger – Chocolate Sauce

  • 1 tsp peanut butter
  • 1/2 tsp cacao powder
  • 1/4 tsp maca powder
  • Pinch of salt
  • 1/4 tsp freshly ground ginger
  • 1 drop vanilla essence
  • 1 small squeeze of lime
  • 1-2 tbsp milk of your choice (or to desired consistency)
  • Optional sweetener: 1/4 tsp maple syrup

Directions

  1. Make the flax egg – mix 4 tbsp water with 2 tbsp ground flax seeds. Set aside.
  2. In a jug, mix together the flour, salt, cinnamon, nutmeg and ginger.
  3. In a blender, blend together the banana, beetroot, water and flax egg.
  4. Add the wet mixture to the dry ingredients and mix together until combined. Add more or less milk depending on preference of consistency (I like my mixture to be fairly thick).
  5. Head a large pan over a medium heat with a dash of oil for 5 minutes or until it is smoking slightly.
  6. Whilst you are waiting for the pan to heat up, make the  ginger – chocolate peanut butter sauce. Add all of the ingredients to a small bowl and stir until the sauce has thickened and bound together.
  7. Pour about 2 tablespoons of the pancake mixture into the pan to create circular shapes and cook for 2 minutes or so. When little bubbles form around the outside, that’s when they are ready to flip. Cook for a few minutes further or until nicely browned.
  8. Keep making pancakes until you have finished with your mixture. Stack on a plate.
  9. Serve with as many or as little toppings as you wish, and of course, absolutely smother the pancakes in the delicious ginger – chocolate peanut butter sauce.

Enjoy,

Anna x x x

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