Vegan Red Velvet Pancakes
Ingredients
- 175 grams oat flour
- 80 milliliters almond milk
- 2 cooked red beetroots
- 2 teaspoons coconut oil
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 chia eggs
- 2 tablespoons maple syrup
Toppings
- coconut yoghurt
- granola
- shredded coconut
Preparation
Prepare chia eggs by mixing ground chia seeds with water and letting them sit to gel.
In a bowl, combine oat flour, baking powder, and cinnamon.
Puree the cooked red beetroots until smooth.
Mix almond milk, coconut oil, maple syrup, and chia eggs with the beetroot puree.
Combine wet and dry ingredients to make a batter.
Heat a skillet or griddle over medium heat and grease lightly.
Pour batter to form pancakes and cook until bubbles appear, then flip and cook until done.
Serve with the toppings.
