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Red velvet pancake with coconut cream glaze

  • 330 ml coconut milk, refrigerated for 6 hours
  • 70 g coconut flour
  • 4 pcs eggs, whole, lightly whisked
  • 30 g beets, cooked, peeled, puréed
  • 2 tbsp honey
  • 2 tsp coconut oil, melted
  • 2 tsp vanilla extract
  • 1 tsp cocoa powder, unsweetened
  • 2 tsp cinnamon, ground

  1. Prepare the coconut cream; reserve 2 tablespoons of coconut milk. Refrigerate remaining milk for 6 hours. After 6 hours, scrape out the cream to the medium bowl.
  2. Add the 1 teaspoon cinnamon, 1 teaspoon vanilla, and 1 tablespoon of honey.
  3. Whip the cream with electric whisk, until fluffy. Set in the refrigerator until ready to use.
  4. Prepare the pancakes; place reserved milk, coconut flour, salt, beet purée, coconut oil, eggs, cocoa powder, remaining cinnamon, vanilla extract, and honey in a food processor; pulse until smooth.
  5. Drop ¼ mixture onto heated, oiled non-stick pan then cook until bubbles appear, for 3 minutes.
  6. Flip to other side and cook for 2 minutes more.
  7. Serve immediately with cream on top.

Good points

  • Very low in sodium
  • High in dietary fiber

Tip: if you have a few minutes for this, skip the homemade coconut cream and use coconut cream instead of refrigerating the milk.

Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 411.3 kcal
Carbohydrates: 23.04 g
Cholesterol: 163.68 mg
Sugar: 12.69 g
Protein: 8.58 g
Fat: 33.88 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com