Beetroot Pancake Recipe

How to Make Beetroot Pancakes

Method

Add the cooked beetroot and milk to a blender and blend on high for 1 minute. Then add the self raising flour, sugar and eggs. Blend on high for another minute until all combined.
Heat a non-stick pan on low heat and scoop ¼ cup of the pancake mixture into the pan. Cook for 1-2 minutes until bubbles start to form across the top.
Flip and cook for another minute. Repeat with remaining mixture.
Stack the pancakes up and serve with coconut yogurt, berries and syrup.

Tip: For a vegan version, substitute each egg with a chia egg.*

To make 1 egg, add 1 tablespoon Oh So Natural chia seeds to 2½ tablespoons water in a small dish. Stir and rest for 5 minutes to thicken. It should be gel-like and thick.

Recipe: Courtesy of One Harvest

Serves:
2

Prep time:
5 minutes

Cook time:
10 minutes

Ingredients

125g cooked beetroot
1 cup Inner Goodness rice milk
2 cups White Mill self raising flour
⅓ cup Merryfield caster sugar
2 x Lodge Farms free range eggs*
½ cup Cocolicious coconut yogurt
½ cup mixed berries, to serve
Brookdale maple syrup, to serve
1½ cups all-purpose flour
1 tbsp baking powder
1 tsp sea salt
3 tbsp chia seeds
3 tbsp maple syrup (or another sweetener of choice – use stevia for sugar-free pancakes)
1½ cups almond milk
1 tsp apple cider vinegar
1 tsp cinnamon – optional (adds flavour)
1 tsp pure vanilla extract – optional (adds flavour)

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