Beat the back to school blues with these deliciously healthy Red velvet Pancakes by yogi, foodie and blogger Teffy Perk of Sprinkle of Green. Perfect for dessert, brunch or a decadent snack.


Serves: 4
  • 1 medium beetroot
  • 1 large very ripe banana
  • Squeeze of lemon juice
  • 5 eggs
  • 1 vanilla stalk, split and seeds scraped
  • 3 tablespoons coconut flour
  • 2 tablespoons cacao
  • 1 teaspoon baking powder
  • Coconut oil, for pan frying
Chocolate Maple Syrup
  • 1 tablespoon coconut oil
  • 2 tablespoon maple syrup
  • 1 tablespoon cacao
Whipped Coconut Cream
  • 1 can coconut milk, refrigerated for at least 12 hours

  1. Start by boiling some water and adding it to a pan. Wash and quarter your beetroot (I didn’t bother peeling) and add to a steamer basket above the boiling water.
  2. Steam for 30-40 minutes, until you can easily pierce the beets with a fork. Let cool.
  3. Once your beets have cooled, add them to a food processor with the banana and lemon juice and blend until creamy and smooth.
  4. Add in the eggs, cacao, coconut flour, baking soda and vanilla and blend again until it’s all mixed through. The mixture should be a vibrant coloured dough, not as liquid-y as the usual pancake mix.
  5. Heat a skillet with the of coconut oil on medium heat and add one and a half heaped tablespoon of the mixture into the skillet and gently spread it out into a round shape with the back of the spoon.
  6. Depending on the size of your pan, you should be able to fit 2-4 medium pancakes.
  7. Let cook for 2 minutes and then flip with a spatula and cook the other side for 1-2 minutes. Set aside until you finish with the whole batter (but do keep one for yourself. You know, for taste testing)
  8. Make your whipped coconut cream and chocolate maple syrup, and serve by assembling the pancakes on top of each other (2-3 per person), adding a dollop of whipped coconut cream, and drizzling some delicious chocolate syrup! Heaven!
Whipped Coconut Cream
  1. Open your can of coconut milk and scoop out the hardened cream that has formed. Add to a bowl or food processor with a whipping blade and whip until it has peaks and is fluffy, just like regular whipped cream. hint – keep the water from the can for your smoothies!
Chocolate Maple Syrup
  1. Super simple! Mix all ingredients in a bowl and serve!



Whipped Coconut Cream – make sure you get your coconut milk from a brand that uses no preservatives, as that mean that the cream and water won’t separate and you won’t be able to cream it!

Toppings – You could add some cacao nibs or chocolate chips for an extra crunch, or maybe even some pecans!

Find out more about Teffy’s recipes and her blog here…

Discover more recipes and wellness tips here…






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