Vegan Red beetroot pancakes Recipe

Ingredients

• 200g flour
• 100ml red beet juice
• 100ml vegan milk
• 1 tsp chicken spices
• 1 tsp garlic powder
• 1 tsp oregano
• 2g baking powder
• 50ml SapoTerra basil oil

Method

1. Mix all the ingredients together well and then spoon the dough into a pan one spoon at a time on a medium heat (with extra virgin olive oil to stop the pancakes sticking)
2. Flip the pancakes when the bubbles have nearly all popped and the pancake looks nearly fully cooked
3. Fry for another 30 seconds then serve while still hot.

Optional - serve with raw spinach, lemon hummus and a drizzle of garlic and basil oil and finally top with vegan cooking cream