Beetroot pancakes - with carrots, too!
I have posted these beetroot pancakes a few times on Instagram stories, and some of you asked for the recipe - so here it is! It’s very simple and quick to make, and the result is honestly delicious.
We used to make pancakes on the weekends only, but one of the silver linings of the lockdown life is actually having time to grab breakfast with the kids. So these days we’re making pancakes whenever we feel like it!
Pancakes are the perfect family meal. S, our 2.5 year old toddler, loves helping us prep them. And we’ve been feeding our little L (who is 1 year old) a simpler version of this buckwheat pancake since she about 8 months. Pancakes are easy to cut in strips and have a very soft texture, which makes them perfect for baby-led weaning. Give them a go and let me know what you think.
BEETROOT PANCAKES
Preparation Time: 10 min.
Cook Time: Approx. 15 minutes
Yield: 12-15 medium-sized pancakes
Ingredients
120g raw, grated beets (or 60g beets, 60g grated carrots)
160 ml milk of choice (we use full-fat, fresh cow’s milk)
1 large egg
15 ml olive oil
80 ml plain, full-fat yogurt
1 teaspoon vanilla
110g buckwheat flour* (my favorite, but you can pick another flour)
30g gluten-free oat flour* (or other flour)
*We make this recipe gluten-free because our little L has a suspected gluten sensitivity.
1 tsp baking powder
2 Tablespoons coconut sugar (this is entirely optional; we actually skip this step when making pancakes to share with the kids and just add real maple syrup to the adults’ portions when serving)
Pinch of salt
Method
1. Mix beets, carrots (if using them) and milk in a blender, and blend until the veggies are smooth.
2. Mix all wet ingredients to the blender, then add dry ingredients to the blender.
3. Heat a greased pan (I like to grease it with coconut oil) on low-medium heat, pour the batter into smallish circles.
4. Flip when the edges are dry and cooked.
5. Top it with bananas, real maple syrup and/or salted butter.
Bon appétit!