Pink Pancakes with Protein Drizzle

Serves 16

Pancakes
2 small beets
1½ cups wholewheat flour
1 teaspoon baking powder
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
1 cup milk

Protein drizzle
4 tablespoons plain yogurt
2 scoops Formulite Vanilla Protein Powder (available in our online store)

Bring 1 litre of water to boil in a large pot. Place the beetroots, whole, in the water and boil for 30-40 minutes, or until soft and tender. Let them cool in the fridge.

Meanwhile, measure out the other ingredients. Add the flour and baking powder to a large bowl. In a separate bowl or jug mix together the eggs, honey and vanilla extract.

Once the beetroot are cooked through, transfer them to a blender (yes, with the skin!) Add the milk and blitz until the beets are completely blended with the milk and you have a puree consistency. Add this puree to the egg mixture and whisk until combined.

Finally, add this mixture to the flour and baking powder. Mix with a hand whisk until you have a classic pancake batter consistency.

Place some coconut oil or extra virgin olive oil in a frying pan over a low heat. Add some of the batter (the amount will depend on how thick or thin you want your pancakes to be) and cook for 2 – 3 minutes either side for thick pancakes or 1 – 2 minutes either side for crepes.

To make the drizzle simply mix together the yoghurt and protein powder. You can either drizzle this on top of the pancakes, layer the pancake stack, or serve as a scoop on the side.

Full credit for this recipe goes to our friend Joyce at A Dietitian’s Mission. We love how she incorporates Formulite into her recipes and hope you enjoy cooking them. You can order Formulite in our online store.

Nutrition information (per pancake with drizzle): kilojoules 390, calories 93, protein 5.5g, fat 1.5g, saturated fat 0.5g, carbohydrate 14g, fibre 2g.

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