Soak the flaxseeds in 3 tbsp lukewarm water for 5 minutes. Cut 21⁄2 beetroots into pieces and blend into a smooth purée. Cut the remaining beetroot into small cubes and set aside.
Mix the flour, baking powder, Vega® Essentials and salt in a bowl. Stir through the beetroot purée, almond or cashew milk, soaked flaxseeds, sparkling water and maple syrup. Whisk or blend in a blender until combined.
Grease a pan and heat. Add a couple of tablespoons of the batter. Make sure the pan is not fully covered. Fry at medium heat and, once the batter is bubbling, flip and cook on the other side until golden brown. Repeat until all the batter has been used.
Meanwhile, blend 150ml (5fl oz) coconut yoghurt with the blackberries into a coulis.
Serve the beetroot pancakes with slices of kiwi, cubes of beetroot, the blackberry coulis, extra coconut yoghurt and a sprinkling of hemp or chia seeds.