Vegetables and pancakes are a rare combination, but Chef Guillermo Gomez has created this vibrant recipe that brings fiber, iron, and vitamin C to your morning flapjacks. Yields: 12
4 Cups | All-Purpose Flour
1 1/2 Tbsp | Baking Powder
1/4 Cup | Vegetable Oil
2 Tsp | Cocoa Powder
2 Cups | Milk
6 Tsp | Sugar
6 Eggs
Juice from one Beet
Strawberries
Whipped Cream
Method: In a large bowl mix all the dry ingredients. Separate egg yolks and egg white in separate bowls. Beat the egg white until it forms a meringue. Add Milk, Oil and Egg Yolks to the dry ingredients. Mix all ingredients until smooth without any lumps and then fold in the egg white meringue. Heat flat pan(250° F) add butter or coconut oil, add the mixture and then cook 3-5 minutes on each side. Top them with Whipped cream and strawberries with jam or any other toppings of your preference.
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