Recipe by Emma Ong
⅔ cup Restore Chicken bone broth
⅔ cup soy milk
2 small sized beetroot (peeled and diced), approx. 1 cup
1 tbsp apple cider vinegar
1 cup self-raising flour
drizzle of olive oil
Preheat oven to 200°C. Place diced beetroot on a baking tray and drizzle with oil. Roast for 30 mins.
Remove from the oven and leave until cooled to room temperature. Place the roasted beets in a blender and add every item from the ingredient list. Blend until smooth.
Heat a non-stick pan over medium heat. Add oil to the pan, scoop out the desired amount of batter (approx. 2 ice cream scoops per pancake) and cook until small bubbles form on top of the pancake. Flip and cook on the other side.
Enjoy warm with Greek yoghurt and fresh fruit or a topping of your choice.