Dark Chocolate Beetroot Pancakes

Dark Chocolate Beetroot Pancakes Recipe

This recipe usually has cream, butter, sugar, and white flour, all of which have been replaced by healthier ingredients and to boost the nutritional quotient we have made the pancakes out of beetroot and added ginger and berries.

Cooking time
25 min


    • 2 small beetroot cooked
    • 100g plain wheat flour
    • 1 tsp baking powder
    • 50g cocoa powder
    • 4 tbsp honey
    • 200ml low-fat milk
    • 1 egg white, beaten
    • 100g raspberries, plus extra to serve
    • 300ml low fat curd ( avoid sour curd)
    • 5 tbsp ginger syrup (honey + water + ginger bring to a boil)
    • 2 balls of stem ginger, finely diced
    • Saffola oil

How to make Dark Chocolate Beetroot Pancakes

    • 1 Blend the beetroot into a smooth puree, then set aside
    • 2 Mix the flour, baking powder, cocoa powder and honey in large bowl, then add the milk, egg and beetroot and whisk until smooth. Add the halved raspberries, then chill in the fridge for 20 minutes, or until ready to serve
    • 3 Heat a large, heavy-based frying pan over a medium heat, then add some Saffola Oil
    • Add a couple of tablespoons of batter to the pan, frying for 2-3 minutes until bubbles form in the middle of the pancake. Flip over, then cook for another minute
    • Continue making pancakes until the batter has been used up, keeping them warm in a low oven as you go – you should be able to make around four pancakes per person
    • 4 Lightly whip the low fat curd, pouring in the ginger syrup to taste. To serve, stack the pancakes on serving plates, then drizzle with a little extra ginger syrup, add a dollop of the cream, then top with the raspberries and diced stem ginger

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Awesome recipe

Awesome recipe

Jan 22, 2015

Average: 4 (1 vote)

awesome recipe. I must try.

awesome recipe. I must try.

Jan 05, 2015

Average: 4 (1 vote)
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