Welcome to The Weekly Cool Down: a weekly feature where I try non-running activities that are otherwise good for the body, mind, and/or soul!
This week you’re welcome to Cool Down with me with a new recipe: Pink Pancakes (just in time for Mothers’ Day)!
Seeing as I burned 1237 calories this morning, I needed to refuel with something super nourishing and tasty – Pink Pancakes!
This recipe comes from my Able & Cole calendar and can be found on the Able & Cole website (ableandcole.co.uk). It is super healthy, as well as super cute.
Prep: 10 mins
Cook: 20 mins
Serves: 2 -4
- 1 egg
- A mug of plain white or wholewheat flour (I used wholewheat)
- A pinch of salt
- 3/4 mug of apple juice
- 1/2 mug of beetroot, finely grated, raw or cooked (I went with raw)
- 1/2 tsp mixed spice (I chose ground cinnamon, ground ginger, allspice, and nutmeg)
- Olive Oil (or non-fat cooking spray)
- Whatever toppings your heart desires
Whisk egg till frothy. Add flour, baking powder and salt.
Pour in the apple juice. Give it all a good whisk. Fold in the beetroot and spice. The batter should be the consistency of double cream. Add more flour if it’s too runny; swirl in more juice if it’s too thick.
Warm frying pan over high heat. Brush on a bit of olive oil. Drop a dessert spoonful of pancake batter into the middle of the pan.
Grab a spatula. When the pancake starts to bubble up in the centre, flip it over and cook for 2 mins or so, till done. Don’t be tempted to press the pancake down in the pan as this presses the air bubbles that make it fluffy.
Here are some pictures of the pancakes I made and shared with a friend:
(A little burnt – I always burn pancakes!)