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Face Plant Pancakes

By IQS Kids

I Quit Sugar - Face Plant Pancakes
  • 15 servings
  • Prep - 10 mins
    Cooking - 40 mins
  • Total - 50 mins
I Quit Sugar - Face Plant Pancakes

These fun gluten-free pancakes are a healthy breakfast recipe that will get the kids in the kitchen! Get them to decorate their own beetroot-pink face with their favourite ingredients.  

Servings: 15
Preparation: 10 mins
Cooking: 40 mins

Ingredients

  • 1 large beetroot.
  • 2 eggs.
  • 1 cup full-fat natural yoghurt.
  • 1/2 cup full-fat milk.
  • 1/4 cup coconut oil, melted.
  • 1/2 teaspoon vanilla bean powder.
  • 1 tablespoon rice malt syrup.
  • 1 1/2 cup gluten-free plain flour.
  • 2 teaspoons baking powder.
  • 1 teaspoon baking soda.
  • 1/4 teaspoon sea salt.
  • 1/4 cup chia seeds.
  • blueberries, apple, and yoghurt, to serve.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4.

2. Wrap the beetroot up in foil and place on a baking tray. Bake in the oven for 30 minutes, or until soft. Remove from the oven, peel off the beetroot skin and blend with a stick mixer. You will need 1/2 cup puree for the pancakes.

3. Beat the eggs, yoghurt, milk, oil, vanilla, beetroot puree and rice malt syrup until combined.

4. Sift in the flour, baking powder and soda on top of the wet ingredients. Add in salt and chia seeds and stir until the mixture is combined.

5. Heat some butter on a medium-sized frying pan. Add 1/4 cup of mixture at a time and cook until bubbles break through. Turn carefully and cook for 1 minute, until lightly brown. Repeat with the remaining mixture.

6. Serve with blueberry "eyes", an apple slice "mouth" and a yoghurt "splodged nose".


Note

These fun gluten-free pancakes are a healthy breakfast recipe that will get the kids in the kitchen! Get them to decorate their own beetroot-pink face with their favourite ingredients.

Ingredients

  • 1 large beetroot.
  • 2 eggs.
  • 1 cup full-fat natural yoghurt.
  • 1/2 cup full-fat milk.
  • 1/4 cup coconut oil, melted.
  • 1/2 teaspoon vanilla bean powder.
  • 1 tablespoon rice malt syrup.
  • 1 1/2 cup gluten-free plain flour.
  • 2 teaspoons baking powder.
  • 1 teaspoon baking soda.
  • 1/4 teaspoon sea salt.
  • 1/4 cup chia seeds.
  • blueberries, apple, and yoghurt, to serve.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4.

2. Wrap the beetroot up in foil and place on a baking tray. Bake in the oven for 30 minutes, or until soft. Remove from the oven, peel off the beetroot skin and blend with a stick mixer. You will need 1/2 cup puree for the pancakes.

3. Beat the eggs, yoghurt, milk, oil, vanilla, beetroot puree and rice malt syrup until combined.

4. Sift in the flour, baking powder and soda on top of the wet ingredients. Add in salt and chia seeds and stir until the mixture is combined.

5. Heat some butter on a medium-sized frying pan. Add 1/4 cup of mixture at a time and cook until bubbles break through. Turn carefully and cook for 1 minute, until lightly brown. Repeat with the remaining mixture.

6. Serve with blueberry "eyes", an apple slice "mouth" and a yoghurt "splodged nose".
Note