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Beetroot Pancakes with Blueberries and Fruit Compote

So many festivities requiring a complimentary foodstuff to celebrate and commemorate with this week! After yesterday's Chinese New Year dish I am going to share this pancake recipe I actually created last summer. It's interesting looking at my photos from just over half a year ago - still being the complete amateur photographer that I am, taking all my photos on my ipad with my untrained eye, I'm not sure I'd have styled them quite this way now, nor used the same angles and positioning. Life eh? Ever evolving... Happy Shrove Tuesday x

Beetroot Pancakes with Blueberries and Fruit Compote

Beetroot Pancakes with Blueberries and Fruit Compote
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Serves 2

2 medium (approx 150g) cooked and peeled beetroots
2 medium eggs
1 tbsp coconut flour, sifted
pinch salt
1 tsp cinnamon
1/2 tsp bicarbonate of soda
1 tbsp coconut oil

To serve: blueberries and fruit compote

Fruit compote:
2 cups (approx 250g) frozen (or fresh) berries (blueberries or cherries work well)
1/4 cup (approx 40g) pitted soft dates (pre-soak if hard)
5-6 tbsp of water if needed
Optional: honey or maple syrup to taste

1. Blend together the fruit compote/coulis ingredients, adding the water in small amounts to adjust consistency as desired. Set aside.
2. In a high powered blender or food processor, blend together all pancake ingredients except coconut oil, until smooth.
3. Heat a heavy based frying pan over medium to low heat, adding 1/2 tsp of the coconut oil to coat the pan base.
4. Spoon tablespoons of the pancake mix into the pan, not too close together so they don't stick to each other and to make flipping them easier. Making the pancakes any bigger makes them very difficult to flip as the texture is delicate (trust me).
5. Allow to cook, without moving them until the base and half way up the side of the pancake is cooked (firm and changed from bright red to a brown colour). this can take from 1 minute to up to 3 minutes depending on hob temperatures and different frying pans.
6. Carefully flip each pancake over using a thin spatula and cook the other side for a little less time than the first side.
7. Remove from pan and add another 1/2 tsp of coconut oil before cooking next batch.
8. Serve stacked with a spoonful of fruit compote and a handful of berries. Add a big dollop of coconut cream if preferred.