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Categories:Viewed: 6 - Published at: 4 months ago
Ingredients
- 45 grams beetroot
- 2 tbsp cocoa powder
- 1 dash ground cinnamon
- 2 eggs
- 1 tbsp Agave nectar
- 1 tbsp coconut oil
- 50 grams dessicated coconut
- 25 grams chopped dark chocolate
Method
- Blend up beetroot with eggs, cocoa powder, cinnamon and agave nectar.
- Fold in dessicated coconut and chopped chocolate.
- Heat coconut oil gently in a pancake pan .
- Add spoonfuls of mixture to the pan to create a palm sized circle and cook on a medium heat until they need flipping.
- Serve with raspberry jam and greek yoghurt.
