Beetroot pancakes are a nutritious and colorful twist on traditional pancakes. These vibrant pink pancakes are not only eye-catching but also packed with health benefits. Beetroot is known for its high fiber content, antioxidants, and essential nutrients like folate, manganese, and potassium. When combined with wholesome ingredients like whole wheat or oat flour, these pancakes make a fantastic breakfast or snack option. They are mildly sweet, soft, and fluffy, with a subtle earthy flavor that’s balanced by the sweetness of beetroot. Perfect for anyone looking to add more veggies into their diet or simply try something new!

Full Recipe:

Ingredients

• Beetroot: 1 large or 2 small, peeled and chopped (approximately 150g)
• Milk: 150 ml (about 1/2 cup + 2 tablespoons)
• Egg: 1
• Flour: 4-5 tablespoons (whole wheat, oat, or regular wheat flour)
• Baking Soda: 1/2 teaspoon
• Sugar: 1 tablespoon (or to taste)
• Avocado Oil: For greasing the pan

How to Make Beetroot Pancakes

Step 1: Prepare the Beetroot

1. Cook the Beetroot
   Start by peeling and chopping the beetroot into small pieces. Place the beetroot in a pot of boiling water and cook for about 15 minutes, or until soft.
2. Blend the Beetroot
   Once cooked, drain the beetroot and let it cool slightly. Place the beetroot pieces in a blender with the milk and blend until smooth. This beet-milk mixture will form the base for your pancakes.

Step 2: Prepare the Pancake Batter

1. Combine Wet Ingredients
   In a mixing bowl, whisk the egg and the beetroot-milk mixture together until fully combined.
2. Add Dry Ingredients
   Sift in the flour, baking soda, and sugar. Gently fold the dry ingredients into the wet mixture, stirring until the batter is smooth and thick. Add more milk if the batter is too thick or an extra tablespoon of flour if it’s too runny.

Step 3: Cook the Pancakes

1. Heat the Pan
   Grease a non-stick frying pan with a small amount of avocado oil and heat it over medium heat.
2. Pour and Cook
   Pour about 1/4 cup of the batter onto the pan for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 2 minutes until both sides are golden brown.
3. Repeat
   Repeat the process with the remaining batter, greasing the pan as needed.

Step 4: Serve

1. Garnish and Serve
   Serve the beetroot pancakes warm, with your favorite toppings like honey, yogurt, fresh fruit, or a dollop of whipped cream.

Nutrition Facts (Per Serving)

• Calories: 90 kcal
• Protein: 3g
• Carbohydrates: 12g
• Fat: 3g
• Fiber: 2g
• Sugars: 4g
• Sodium: 100mg

Note: The nutritional information may vary depending on the flour and additional toppings used.

Frequently Asked Questions (FAQs)

Q1: Can I make these pancakes gluten-free?
Yes, you can use gluten-free flour or oat flour to make these pancakes gluten-free. They may be slightly less fluffy but will still taste delicious.

Q2: Can I use a plant-based milk substitute?
Absolutely! Almond milk, oat milk, or soy milk work well as substitutes for regular milk in this recipe.

Q3: What does beetroot add to the pancakes?
Beetroot adds a unique earthy sweetness and a vibrant color to the pancakes, along with extra nutrients and fiber.

Q4: Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. However, fresh batter usually yields fluffier pancakes.

Q5: How do I store leftover pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.