Beetroot pancakes with raspberry chia jam and chocolate sauce

Beetroot pancakes with raspberry chia jam and chocolate sauce

One of our favourite ways to easily form more positive breakfast habits is to make breakfast a real occasion. And what better way to celebrate breaking the fast than a delicious, warming stack of fluffy pancakes?



250g Buckwheat flour

500ml Coconut milk

3 x Flax eggs (3tbsp flax seed and 9tbsp water)

½ tsp Bicarb

A squeeze of lemon juice or dash of ACV

½ tbsp Cinnamon

½ tsp Nutmeg

1tbsp Beetroot powder

1tsp Vanilla extract

A pinch of sea salt

Chocolate sauce

50g Coconut oil, melted

2-3 tbsp Cacao powder

½ tsp Vanilla extract

2 tbsp Maple syrup

Water (as required)

Raspberry jam

1 punnet Raspberries

4 tbsp Chia seeds

1 tbsp Maple syrup

½ tsp Vanilla extract

Water (as required)


  1. Make up your raspberry chia jam and leave to set for half hour, along with the flax eggs for the pancake mix. To make the jam, blitz or hand mash (if you don’t have a processor to hand) the washed raspberries and decant into a large glass jar. Stir in chia seeds, maple syrup and vanilla extract. Mix well before adding water (approx. 50-100ml depending on how thick you like your jam). Give the contents of the jar a really good shake up and pop in the fridge to set.
  2. Once your flax eggs have gelled, sift together in a big bowl or stand mixer the dry pancake ingredients (except the bicarb). Leave a little well in the middle for the “eggs” as with a “normal” pancake mix.
  3. Add the bicarb and lemon juice to the flax eggs and mix through. Now pour the eggs into the bowl of dry ingredients and start mixing.
  4. Once the mix gets too dry and clumpy, start adding in the milk a bit at a time. Keep adding milk until the pancake mix is smooth, creamy and pours easily.
  5. While waiting for your frying pan to heat up (you can use Cacao butter or Coconut oil to grease the pan), mix up your chocolate sauce ingredients ready to drizzle over your pancakes when they are cooked.
  6. If you want perfectly circular pancakes, grease up a few egg cooking rings to make sure the batter doesn’t stick to them and pour a couple of tablespoons of batter into them; flipping when the top starts to cook through. For a more “rustic” pancake (where you choose the size 😉), use a large serving spoon (I find this gives more control over the flow of the batter than ladling) to pour some mix into the pan and spread in a circular movement with the back of the spoon.
  7. Repeat this process for the whole mix, covering pancakes with foil to keep warm until you have your stacks ready or pop remaining pancake batter in the fridge for speedier mid week pancakes. Any leftover batter (yes, alright, not very likely!) can be kept covered in the fridge for a couple of days. The same goes for the chocolate sauce, which would be best kept in a glass bowl that can be placed over a pan of boiling water to melt back down again when needed. As far the raspberry chia jam, that’ll stay fresh in a jar for a few days and tastes delicious dolloped into porridge.
  8. Once you have your stack piled up, dollop on your raspberry jam, drizzle over chocolate sauce and, for extra indulgence, finish with a baked banana sliced lengthwise.
  9. Enjoy! And don’t forget to share your pancake party creations, tagging @can_eat_attitude on Instagram

Prefer your pancakes more crepe suzette style? That’s my personal preference too and I’ve been through the cursing and ruined pans to bring you a great traditional thin pancake free from gluten, eggs, suitable for vegans and free from refined sugar. Go get flipping!

Leave a Reply

Your e-mail address will not be published. Required fields are marked *