Description
Fuel with these golden beet protein pancakes made with sweet golden beet and protein powder paired with an easy sugar-free raspberry compote.
Ingredients
GOLDEN BEET PROTEIN PANCAKES
- avocado or coconut oil spray
- 1 TBSP ground flaxseed + 3 TBSP filtered water
- ½ large banana or sub pumpkin puree
- ½ TBSP unsweetened almond milk
- 1 scoop vanilla protein powder
- 1 small or 1/2 medium/large golden beet, steamed
- fresh raspberries, for serving
EASY RASPBERRY COMPOTE
- 1 cup frozen or fresh raspberries
- 1 TBSP lemon juice
Instructions
- Prepare the beets if you haven’t already done so. Peel the beet, cut into quarters, and steam for 10 minutes on the stove top, or until fork tender.
- Warm a skillet over medium heat with a little bit of nonstick spray or avocado oil.
- In a blender or food processor, combine 1 TBSP flaxseed and 3 TBSP of filtered water and let sit for a few minutes to create your “flax egg”. Next, add the banana, almond milk, protein powder, and golden beet and blend until well combined.
- Spoon mixture onto the skillet to form several pancakes, spreading into an even layer with the back of a spatula.
- Heat for ~5 minutes, or until golden brown underneath, then carefully flip and heat for 5 minutes on the second side.
- While the pancakes are cooking, create your compote. Heat the frozen or fresh berries and lemon juice in a skillet over high heat. Bring the a boil and cook for 2-3 minutes, until the mixture thickens up and coats the back of a spoon.
- Transfer pancakes to a plate and top with warm raspberry compote, more fresh berries, and maple syrup, if desired.
- Compote leftovers stay fresh in the fridge for 3-5 days. Freeze pancakes for up to 1 month.
Notes
Adapted from my Glowing Green Pancakes
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free