• 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).

Additional toppings:

• 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.

Recipe Tips:

• 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.