Pink beetroot pancake recipe
I am a massive fan of colourful pancakes. Using vegetables such as beetroot or spinach to add extra nutritional benefits. Pancakes can easily be made mid-week appropriate by making them the evening before, so then the next morning, all you have to do is cook them.
Beetroot is rich in essential nutrients, including folate, iron, vitamin C, and antioxidants, which support overall health and immunity. I love to enjoy these during the menstrual phase of my cycle due to their high iron and antioxidant content. Beetroot is also considered a blood-nourishing food in Traditional Chinese Medicine. The earthy beetroot pairs well with chocolate and orange. Aim to add lots of different types of seeds, nuts or bee pollen for more nutritional goodness.
Ingredients
Serves 2
1/2 cup buckwheat flour
1/2 cup self-raising flour
1 cup plant-based milk (almond works well)
2 free-range eggs
1 medium beetroot, peeled
Butter or coconut oil
Orange juice
Honey
(A selection of seeds, cacao, honey, nuts, fruit for toppings)
Method
Blitz the beetroot, milk, eggs and flour with a handheld blender. Blend until smooth.
Heat up the frying pan and add the butter or coconut oil.
Pour in a thin layer of batter. Swirl it around the pan to fill up to the edges. Allow to cook for 2 minutes or so, flipping the pancake over in between.
Once cooked, remove and place on your plate. Choose your toppings and add.