Makes 15| Prep time: 5 minutes | Cooking time: 20 minutes |

Ingredients

300g beetroot grated
150g oats flour
150g rice flour
1 tsp baking powder
1 tsp chia seeds
Pinch of salt
1 tbsp desiccated coconut
1 tbsp raw cacao powder
1 tbsp coconut oil
1 tsp vanilla extract
4 tbsp maple syrup
350ml coconut milk

In a blender add the grated beets, milk, maple syrup, vanilla and blend until smooth. In a large bowl, add the all the dry ingredients and whisk to avoid any lump. Pour in the beets mixture and combine to a smooth batter.

Then warm a large pan in a medium heat and when it is warm, spoon a large tablespoon (I use a regular cupcake spoon) of the batter and swirl around to make the pancake shape. Cook for about 3 minutes on each side. Serve with your favourite toppings.