RED VELEVET BEETROOT PANCAKES


Ok. So who likes pancakes? So many of you virtually raised your hands but I’m not a fan. I’ve said it before and I’ll say it again… I’m more of a savoury person (even though I still eat sweets) so when a packet of buckwheat pancake mix came my way, I was super excited to turn it into a savoury-type pancake. This Buckwheat Pancake mix needs sugar to sweeten it but I love because it is up to ME to control how sweet I make it and guess what? I added no sugar. Instead I added fresh beetroot that I boiled and pureed which gave it a smooth texture and natural sweetness. Of course adding honey or maple syrup is a given but again, I was able to drizzle the amount I wanted. I say this because so many pre-mixed pancake flours have a huge amount of sugar in them already.

Now there are so many different way to make a pancake and that mostly depends on the country you come from but to my family, they need to be thick and fluffy which is exactly how they turned out (thank goodness! LOL) I didn’t know if the added beetroot would turn out but it was perfect. I have added a quick ‘highlight’ of me making these RED VELVET BEETROOT PANCAKES on my instagram page. Check it out. ENJOY X

Makes 8

Preparation: 45 minutes

Cooking: 15 minutes

Pancakes:

1 pkt Orgran Buckwheat Pancakes

220ml water

75ml rice milk or dairy milk

3 eggs, whisked or Egg Replacer equivalent

150g fresh beetroot

Dairy free butter Or Butter

To Serve with:

Vanilla Bean Coconut Yogurt

Dried Cranberries

Honey or Maple Syrup

Crushed nuts and seeds (choice of pistachios, pumpkin seeds, cashews and sunflower seeds)

  1. Peel and dice beetroot. Bring a pot of water to boil and add to pot. Simmer for 30 minutes or until tender. Drain and allow to cool.

  2. To a blender, add the beetroot along with the 220ml of water and puree.

  3. In a deep mixing bowl, add the pancake mix, beetroot puree, milk and eggs. Whisk until well combined.

  4. Using 1/3 cup scoop pancake mixture into lightly buttered, small non-stick frying pan.

  5. Flip when bubbles appear. Cook each side for approximately 2 minutes. Makes approximately 8 pancakes.

  6. Serve pancakes with vanilla bean coconut yogurt, honey / maple syrup , dried cranberries and crushed nuts and seeds.

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