Servings: 6 people
- 250 g self-raising flour
- 1 tsp baking powder
- ¼ tsp salt
- 250 ml any dairy or non-dairy milk (oat and hemp milk were used in this recipe)
- 1 tbsp apple cider vinegar (optional – this gives a fluffy texture)
- 120 g well-cooked beetroot roughly chopped/grated
- In a large bowl add the flour, baking powder and salt and mix well.
- Next pour in the milk, vinegar, followed by the beetroot and whisk well until a smooth batter is formed. Alternatively, you can use a blender.
- Allow the batter to rest for a few minutes.
- Heat some oil in a pan and on a medium heat, ladle the pancake batter into medium rounds.
- Allow the pancakes to cook for a few minutes on each side, air pockets will form, and pancakes will become fluffy.
- Stack your pancakes, add your desired topping (melted dark chocolate was used in this recipe).
- If you want a savoury version, you can add a poached egg, or some pan fried mushrooms.
- You can top it with a drizzle of honey, fresh berries, and plain yoghurt.
- You can also drizzle nut butter over them.
- Instead of beetroot you can add grated carrots or spinach.
- Use wholemeal or spelt flour for more fibre.
- Double the batch so you can freeze some up to 3 months, makes a great snack.
- Can be eaten for breakfast, lunch, dinner or as a snack.
- Make a batch of extra toppings which you can use in the week.
- If you are doing a savoury version, why not add some cheese which contains protein and calcium.
- Use measuring cups to make it easier.
This recipe was developed by Gopi Chandratheva, a registered nutritionist with a BSc in nutrition and over 10 years of experience working in the field of nutrition. She currently works in public health in the community for the NHS as a lead nutritionist. She also has her own website and social media platform working with food brands creating nourishing recipes – you can find her on Instagram @gopis_nourishingrecipes and https://gopisnourishingrecipes.com/