Vanilla Beetroot Pancakes

If you’re an au pair in France more than likely, like me you dread Wednesdays. Why the children need half (or sometimes the whole) day off from school is beyond me but it doesn’t look like its changing anytime soon.

On these days I usually plan on relaxing after I taking her to school for her whole 3 hours of learning, instead of attempting to go in Paris. For me, relaxing means baking, and that’s exactly what this morning consisted of. I received my protein powder order within 3 days of placing the order from My Protein France so I figured protein pancakes were on the menu for this morning.
You might ask why I’m filling myself with protein powder when i’m far from a bodybuilder or even exercising enough to need it, but my family here doesn’t eat a lot of meat which is typically how I get the majority of my protein. Nevertheless, I love baking with this powder so it gives me a chance to incorporate it into my diet of unlimited baguettes and cheese. When I say unlimited, I truly mean that we’ve NEVER run out in the past 3 months since I’ve been here.
Since it’s almost Christmas I figured that it was essential to bring out the holiday cheer in my breakfast, mainly because pretty food tastes better (agreed?) There was absolutely no food colouring in this house so I opted for beets, yes the vegetable, to add some colour to my stack. Being in France has been tough baking and cooking wise and have had to substitute ingredients in essentially everyone of my recipes.
Vanilla Beetroot Pancakes
Serves: 1
  • 1 scoop vanilla protein powder
  • 1/2 cup instant oats
  • 1 egg
  • 1/4tsp baking powder
  • 1/4 cup fromage blanc (greek yogurt works as well)
  • 1/4 cup shredded zucchini (optional)
Preheat a non-stick pan on medium heat with olive oil (Thankfully we also never run out of this either here). Whip you egg until fluffy and then incorporate the dry ingredients into the batter. If you find that it is too thick add milk or water to a thinner consistency.
Seperate the batter into two bowls and add 1/4 cup of minced beet to one of them. Pour the batter onto the pan into your desired size. I wanted a taller stack, therefore my pancakes were smaller than normal. BE PATIENT. This step is probably the hardest for me to be honest. Flip once you see bubbles and cook on the opposite side.
Once all of your cakes are done, layer them and top with more greek yogurt and of course don’t forget the chocolate shavings! Apparently these little chocolate pieces are consider “hot chocolate” here, who knew!
Voila! Enjoy those pancakes!

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