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chocolate beetroot pancakes

Chocolate beetroot pancakes with raw chocolate hazelnut sauce

Mandy Mazliah
Chocolate beetroot pancakes for breakfast is the perfect way to start your weekend. Pancakes are always a winner and knowing that your kids have started the day with a portion of hidden vegetables is always good too. Includes a recipe for raw chocolate hazelnut sauce.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Cuisine International
Servings 12


For the chocolate hazelnut sauce

  • 100 g ground hazelnuts
  • 50 ml maple syrup
  • 1 tbsp raw cacao powder
  • 40 ml water

For the pancakes (makes around 12)

  • 250 g cooked beetroot puréed
  • 120 g plain flour I used half spelt and half wholemeal but you could use plain white flour, all spelt or all wholemeal if preferred
  • 1 tbsp raw cacao powder
  • 1 tsp baking powder
  • 1 egg
  • 200 ml milk plant or dairy, I used almond milk
  • 25 g butter or margarine melted
  • Oil or butter for cooking


For the chocolate and hazelnut sauce

  • Place the ground hazelnuts, maple syrup and raw cacao powder into a food processor and process until well blended. Gradually add the water. This is based on a Deliciously Ella recipe.

For the pancakes

  • Whisk together the flour, cacao powder and baking powder in a large mixing bowl. In another bowl beat together the egg and milk.
  • Whisk the egg mixture into the dry ingredients. Stir in the melted butter and the puréed beetroot.
  • In a non-stick frying pan heat a little butter or oil. Add dollops of the mixture and smear into a circle shape with the back of a spoon. Cook over a low-ish heat for 2-3 minutes on each side to ensure that the pancake is fully cooked through without burning on the outside. Remove and set aside before repeating. It's best not to overcrowd the pan if you can avoid it.
  • Serve immediately with the chocolate sauce and your favourite berries on the side.
Keyword beetroot pancakes
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