Mix the flax and water together and set aside for 20 minutes until gelatinous

Mix the flour and baking powder together in a large bowl

In a blender or another bowl, mix together the beetroot puree, coconut milk, applesauce, maple syrup, vanilla and the gelatinous flax

Add the wet ingredients to the flour, stirring until just combined. Let the batter sit for 5 minutes

Pour 3 tablespoons of batter into the pan to form one pancake, making 3 pancakes at a time

When the upside is covered in bubbles, turn the pancakes and cook for a minute on the other side or until cooked through. Repeat until you have used all the batter

Serve with my chocolate sauce recipe!

To puree beetroot, just boil some peeled, fresh beetroot in water until soft, then whizz in a blender or food processor. I buy the pre-packaged cooked beetroot. One 300g pack will give you enough puree