Tender yet hearty little pancakes made with raw beetroot, banana and a handful of other wholesome ingredients. You can sub in carrot or spinach instead of the beetroot, or add a tablespoon of cocoa to the batter for a red velvet flavour/effect. Just make sure not to overcook or you won’t get that beautiful natural vegetable colour coming through.
Ingredients
2 large eggs
1 large beetroot, scrubbed ( no need to peel)
1 large ripe banana, peeled
65ml milk
30g buckwheat flour
25g oats
20g desiccated coconut (unsweetened)
½ teaspoon baking powder
coconut oil or butter, to fry
Instructions
In a blender, blitz the eggs, beetroot, banana and milk until combined. Add the remaining dry ingredients and blend until completely smooth. Leave to rest for a few minutes.
In a large frying pan, heat a small knob of coconut oil or butter over a medium-high heat. Ladle 2 tablespoons of batter for each pancake into the pan (you should be able to cook about 4 pancakes at a time). Fry for about 1½ minutes or until small bubbles appear on the surface and the bases are golden.
Carefully flip each pancake and fry the other side for a further minute or until golden. Transfer the cooked pancakes to a plate and repeat with the rest of the batter.
We like these served with a spoonful of yoghurt, nut butter and berries.
These pancakes will keep in an airtight container in the fridge for a couple of days, and also freeze well.