Rye, beetroot & dark chocolate pancakes

ingredients

1. 125g rye flour
2. 1 tsp baking powder
3. a pinch of sea salt
4. 2 eggs
5. 125ml almond milk
6. seeds from ½ vanilla pod
7. 3 tbsp raw beetroot
8. 3 tbsp dark chocolate
9. 1/2 tsp ground nutmeg
10. 2 tbsp coconut oil
11. crème fraîche ( for serving)

directions:

1. peel 1 beetroot and finely grate 3 tbsp's worth.
2. finely grate 3 tbsp of dark chocolate
3. mix the flour, baking powder and salt in a large bowl.
4. add the eggs, milk and vanilla seeds. whisk everything together to make a batter.
5. stir in the beetroot, chocolate and nutmeg.
6. set a large frying pan over high heat. 
7. coat the pan with coconut oil and spoon 2 tbsp of batter into the pan for each pancake.
8. cook for 2-3 mins till the top of the pancakes starts to look set and lots of bubbles have formed.
9. flip the pancakes over and cook for another 2-3 mins till golden brown and set underneath.
10. keep the pancakes warm in a low oven as you cook the remaining batter.
11. to serve stack on a plate and add a helping of crème fraîche and a dusting of chocolate.