Beetroot Pancakes
Beautifully vibrant beetroot pancakes done two ways- savoury and sweet. Make them both or pick the one you like most!
Equipment
- Cutting board
- Knife
- Blender
- Spatula
- 2 bowls
- Grater
- frying pan
Ingredients
- 6 medium beetroot
- 4 big or 5 small eggs
- flour of choice (I used buckwheat flour)
- 1 pinch salt
- cinnamon to taste (I used 1 tsp)
- (coconut) sugar to taste (I used 3 tbsp)
- 100 grams cheese of choice (I used pecorino)
- ¼ tsp 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 until smooth and frothy
- If you want to make both sweet and savoury; divide this mixture into 2 bowls and add (buckwheat) flour until a thick batter forms
- To make the pancakes savoury, grate the cheese & add it to the batter with the thyme and stir
- To make a sweet batter, add the (coconut) sugar and cinnamon to the other bowl. Blend well
- Cook the pancakes in a buttered frying pan over gentle heat
- 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!
Nutrition
Calories: 426kcalCarbohydrates: 50gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 57mgSodium: 747mgPotassium: 1700mgFiber: 14gSugar: 35gVitamin A: 692IUVitamin C: 25mgCalcium: 437mgIron: 4mg
Tried this recipe?Let us know how it was!