Dracula’s Delight

dracula delight

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 Delight

Print Recipe
Serves: 6 Cooking Time: 8 mins


  • 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.

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