Chocolate pancakes with beetroot and raspberry sauce are a delightful combination. It is possible to feed children healthier desserts that taste good. The less sugar children consume, the more open they will be to eating in a more varied way.
Dracula’s DelightPrint Recipe
- For the pancakes
- 2 ripe bananas
- 75g jumbo oats
- 1 tablespoon raw cocoa powder
- 1 tablespoon honey
- 1 large egg, beaten
- oil, for frying
- For the sauce
- 150g raspberries
- 1–2 small cooked beetroots (check they are packed in juice, not vinegar)
To make the sauce, put the raspberries and beetroot in a food processor or smoothie maker and blitz until smooth.
Mash the bananas in a large bowl until smooth but still with a little texture. Stir in the oats and cocoa powder and mix well before adding the honey and beaten egg. Mix to a smooth batter.
Heat a little oil in hot non-stick frying pan. Using a tablespoon, scoop the batter into the pan, and smooth it into a 7cm circle. (as big as the palm of your hand)
You should be able to fit 3 pancakes in the pan. Cook each pancake for 2 minutes on each side until the pancakes resemble a dark chocolate colour.
Serve the pancakes hot or cold with the sauce on the side for dipping or pouring.
* Use the leftover sauce for adding to porridge, quick trifles or yogurt, or freeze it for next time.