These moreish and rich pancakes were a result of too much revision, a frazzled brain and a couple of rather sad looking beetroots that needed using up! As I was already roasting a big batch of sweet potatoes and zucchinis for the next couple of days, I decided to chopped up the beetroots and roast them which took about 30 minutes. I've always been used to having boiled beetroot in salads back home but wow, roasting them really brings out their natural sweetness. Perfect for some pancakes!
I played around with a few ingredients, wanting to keep it as simple as possible and the result was surprisingly good! I layered mine with cream cheese, bananas and a vanilla protein glaze, however I feel like something zesty and sharp such as orange segments or a few raspberries would work perfectly with this. Also, dark chocolate works really well with beetroot so instead of a protein glaze you could easily make a dark chocolate sauce (cocoa, honey and milk for a runny glaze or yogurt for a thick topping) or just use some melted dark chocolate. On to the recipe.
BEETROOT PANCAKES
- 80 g of beetroot purée (peeled, chopped, roasted until soft and blended)
- 40 g whole wheat flour
- 0.5 tsp baking powder
- Good pinch of cinnamon
- 1 egg or flax seed egg replacer
- 2 tsp honey
- A little milk if the mixture is too thick
- 1 tsp vanilla extract, optional
1. Mix together the purée, egg, vanilla and honey until well combined.
2. Fold in the flour, baking powder and cinnamon. If the mixture is too thick, add in some milk (I added about 2 tablespoons). You want the batter to be relatively thick, similar to cake batter consistency.
3. On low to medium heat, fry a tablespoon of batter at a time on a greases frying pan, flattening down the batter with the back of your spoon and flip over after about 20- 30 seconds. These cook quickly and can burn quite easily!
Once all the batter has been cooked, layer up with your choice of filling and enjoy.
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