Red velvet pancake with coconut cream glaze

Ingredients

• 330 ml Coconut milk, refrigerated for 6 hours
• 70 g Coconut flour, unsweetened
• 4 pcs Eggs, whole, lightly whisked
• 30 g Beets, cooked, peeled, puréed
• 2 tbsp Honey
• 2 tsp Coconut oil, melted
• 2 tsp Vanilla extract
• 1 tsp Cocoa powder, unsweetened
• 2 tsp Cinnamon, ground

Method

1. Prepare the coconut cream; reserve 2 tablespoons of coconut milk.
2. Refrigerate remaining milk for 6 hours.
3. After 6 hours, scrape out the cream to the medium bowl.
4. Add the 1 teaspoon cinnamon, 1 teaspoon vanilla, and 1 tablespoon of honey.
5. Whip the cream with electric whisk, until fluffy.
6. Set in the refrigerator until ready to use.
7. Prepare the pancakes; place reserved milk, coconut flour, salt, beet purée, coconut oil, eggs, cocoa powder, remaining cinnamon, vanilla extract, and honey in a food processor; pulse until smooth.
8. Drop ¼ mixture onto heated, oiled non-stick pan then cook until bubbles appear, for 3 minutes.
9. Flip to other side and cook for 2 minutes more.
10. Serve immediately with cream on top.