Beetroot and Berry Pancakes

November 5, 2020
Serves: makes 6-8 pancakes Cooks In: 30 mins

METHOD

  1. Place your oven on at 180c. Roast the beetroots in a little extra virgin olive oil for around 45mins-1 hour until cooked through.
  2. Meanwhile combine the oats, baking powder, and salt in a food processor. Blend until the oats are a fine powder.
  3. Pour the oat flour mixture into a bowl and set aside.
  4. In the now empty food processor, pop the remaining ingredients (cooked beetroot, eggs, yogurt, vanilla essence, maple syrup, banana). Blend until smooth. Add the oat flour mixture into the blender and blend again. Stop to scrape the sides of the blender to ensure everything is well mixed.
  5. Place a pan on a medium heat with some extra virgin olive oil in. When the oil is hot, pour out the batter into small pancakes. You want them about 10cm wide and 1cm thick.
  6. Cook until you see small bubbles forming on top of the pancakes and the edges seem dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes. Place the cooked pancakes onto a plate and continue with the remaining batter.
  7. Add your favourite toppings. Berries, coconut yoghurt, cacao nibs, maple syrup, banana, cinnamon whatever you fancy! Enjoy!
  8. The pancakes can be stored in an air-tight container in fridge for 4-5 days or in the freezer.

Ingredients

  • 2 cups oats, uncooked
  • 1 ½ tsp baking powder
  • Pinch of salt
  • 2 eggs
  • ½ cupplain or coconut yogurt
  • 2tsp pure vanilla extract
  • 2 medium sizedbeetroots, peeled and cooked. Roasting the beetroot gives the pancakes a stronger colour
  • 1 ripe banana
  • 3tbsp maple syrup