Pink Pancake Pockets With Hidden Veg Inside
Servings
3people
Servings
3people
Ingredients
  • 1/2cup Cornflour
  • 2tbsp coconut flour
  • 1tsp baking powder
  • 2 beetroot slicestinned, drained
  • 1 free range egg
  • 1/2cup reduced-fat milk of choice
  • 1tsp honey
  • 1/2cup strawberriesfinely diced
  • 1/4cup reduced-fat Greek natural yoghurt
Instructions
  1. Place flours, baking powder, beetroot, egg, milk and honey in a blender or food processor and blitz until smooth.
  2. Heat a non stick frying pan over medium-high. Add a tablespoon full of batter into the hot pan, sprinkle a teaspoonful of diced strawberries onto batter, then drizzle a bit more batter over the top of berries to enclose them.
  3. When the batter looks dry and bubbles have formed on the surface, carefully flip over to cook the other side. Repeat with remaining batter and berries. You should be able to make approximately 9 pancakes.
  4. Divide the pancakes evenly between 3 plates and dollop with a tablespoon of yoghurt to serve.
Recipe Notes

332 calories per serve

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 Pink Pancake Pockets With Hidden Veg Inside
Pink Pancake Pockets With Hidden Veg Inside
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Breakfast
Servings
people
Ingredients
  • 1/2 cup Cornflour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 2 beetroot slices tinned, drained
  • 1 free range egg
  • 1/2 cup reduced-fat milk of choice
  • 1 tsp honey
  • 1/2 cup strawberries finely diced
  • 1/4 cup reduced-fat Greek natural yoghurt
Course Breakfast
Servings
people
Ingredients
  • 1/2 cup Cornflour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 2 beetroot slices tinned, drained
  • 1 free range egg
  • 1/2 cup reduced-fat milk of choice
  • 1 tsp honey
  • 1/2 cup strawberries finely diced
  • 1/4 cup reduced-fat Greek natural yoghurt
Pink Pancake Pockets With Hidden Veg Inside
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place flours, baking powder, beetroot, egg, milk and honey in a blender or food processor and blitz until smooth.
  2. Heat a non stick frying pan over medium-high. Add a tablespoon full of batter into the hot pan, sprinkle a teaspoonful of diced strawberries onto batter, then drizzle a bit more batter over the top of berries to enclose them.
  3. When the batter looks dry and bubbles have formed on the surface, carefully flip over to cook the other side. Repeat with remaining batter and berries. You should be able to make approximately 9 pancakes.
  4. Divide the pancakes evenly between 3 plates and dollop with a tablespoon of yoghurt to serve.
Recipe Notes

332 calories per serve