Everybody loves pancakes- I have yet to meet anyone who doesn’t. But sometimes pancakes are not the healthiest food on the planet. So I added vegetables and made them gluten- and lactose free. These versatile veggie pancakes can be sweet or savoury- that’s a better batter!
These pancakes have zucchini (courgette) and carrot in them. But I promise they still taste good! I have made them 2 ways. One savoury and one sweet, so you can choose which one you like most.
It is one batter for both and you only have to add a couple of extra ingredients to make the sweet version. So it is really easy and convenient.
These pancakes are so versatile, you can eat them for breakfast, lunch, dinner and dessert.
When we eat these versatile veggie pancakes at home, we have the savoury ones as a main meal and the sweet ones as our dessert. But I also like to make them for breakfast and lunch- they’re easy to put in a lunchbox and take with me. If you have leftovers just put them in the fridge, they last about a week and can be eaten cold as well.
I have topped the savoury pancakes with home made tzatziki which adds even more veggies and flavour. You can find the recipe for tzatziki here. But first, let’s make the pancakes!
Beetroot pancakes
Equipment
- Cutting board
- Knife
- Blender
- Spatula
- 2 bowls
- Grater
- frying pan
Ingredients
- 6 medium Beetroots
- 4 big or 5 small Eggs
- Flour of choice (I used buckwheat flour)
- 1 pinch Salt
- Cinnamon to taste (I used 1 Tspn)
- (Coconut) Sugar to taste (I used 3 TBspn)
- 100 Grams Cheese of choice (I used pecorino)
- ¼ Tspn Thyme
- (Coconut) Oil (For baking)
Instructions
- Cut off most of the 'woody' parts of the beetroot, cut into pieces and add to the blender
- Blend the beetroot together with the eggs and a pinch of salt untill smooth and frothy
- If you want to make both sweet and savoury; devide this mixture over two bowls and add (buckwheat)flour until it is a thick batter
- Grate the cheese, add to the batter with the thyme and stir.This is the batter for the savoury pancakes
- Now add the (coconut) sugar and cinnamon to make the sweet batter in the other bowl. Stir and bake into the sweet pancakes until there is no batter left
- Bake the savoury batter in another pan simultaneously or after the sweet pancakes, in the same pan
- Put the pancakes on a plate and top the savoury ones with panfried (chestnut) mushrooms and roasted pumpkin or any other combination you fancy.Do the same with the sweet pancakes, but top those with fresh fruit, like figs and a drizzle of maple syrup.Enjoy!
