For my weekday breakfasts I prepare these oats on a Sunday night to last until Friday. For the weekend I treat myself with these brunch pancakes and chia jam.
RECIPE: RED VELVET BEETROOT OATS
Oat porridge 100g
Oat Bran 20g
Oat milk 400g
Cinnamon powder 1g
Beetroot (cooked and grated or finely diced) 350g
Vanilla pod seeds (or vanilla extract 1.25 g) 1
Chocolate chips 15g
Orange zest 2.5g
Coconut shredded 20g
Chia seeds 5g
Flax seeds 5g
Step 1: In a bowl fold all ingredients together except for the orange segment.
Step 2: Transfer it to an airtight container, cover and refrigerate it overnight.
Step 3: Before serving just add the orange in segments and a bit of almond milk if required.
Without the orange segments it lasts 3 days in the fridge. Without the beetroot and orange it can last up to 5 days in the fridge.
RECIPE: CHOCOLATE PANCAKES
Cocoa powder 90g
Oats flour 45g
Buckwheat flour 45g
Almond butter 150g
Baking powder 15g
Rapeseed oil 90g
Greek yogurt 90g
Zest of 1 Orange.
Step 1: In a food processor mix all the ingredients until smooth.
Step 2: Cook in a hot greased non-stick frying pan.
For large batches, keep pancakes in a baking tray and warm in the oven just before serving.