Beetroot Heart Protein Sheet Pancakes


When Mandy from @sneakyvegblog said she was doing a healthy, vegetarian post for Valentines I just knew I wanted to be a part of it. So my four year old and I whipped up these pretty little heart shaped sheet pancakes in a-high speed blender. They are easy, sugar free, gluten free (if you use gluten free oats), vegan, high protein and full of the lovely iron, folate, nitrates, betaine, magnesium and other antioxidants found in beetroot. You can vary the ratio of amaranth and oats as you wish. A higher quantity of amaranth will make the pancakes higher in protein and grain-free (amaranth is a seed) but this will create a slightly bitter taste. If your kids are fussy, use more oats than amaranth.


120g oats

80g amaranth

20g ground almonds

2 Tbsp ground flaxseeds

300ml hazelnut milk (plus more in case mixture needs thinning)

1 banana

1/3 cup beetroot powder

1 tsp vanilla


Preheat oven to 220/200 fan. Whizz amaranth in a high-speed blender until it resembles a fine flour. Add oats and whizz until it becomes a fine powder again. Add flax and beetroot powder and blend to combine. Add hazelnut milk and blend. Lastly, add banana and vanilla and blend until you have a smooth pancake batter. If the mixture is too dry, add more milk.

Spread mixture evenly onto a greased, lined roasting pan or large baking pan. Bake for 10-15 minutes until a skewer comes out clean. Allow to cool slightly and cut into shapes.

Below are some ideas of the fun you can have cutting, decorating and eating these pancakes. Enjoy xx




    • Aw thanks lovely! The funny thing is that is literally what I had for breakfast this morning. Took 2 minutes to make. Whereas the very-busy-almond-butter-drizzled image took ages. I think there is a lesson in there for me!


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