Hello Hungry Friends,
Who said pancakes are just breakfast food? We eat these at any time of the day, breakfast for dinner anyone? I love this recipe because it’s completely made from scratch, even the buttermilk (you will see the video for this one next on the channel), the flour and even the colour is not from a bottle in the store. The beets give a beautiful pink colour to these pancakes and make them look very fun, so it’s a perfect recipe to try out with your kids. They are a winner for us because you can have them any time of the day with any combination, sweet or savoury (tried and tested 🙂
Just one final thought, did you know the colour pink is the universal colour of love of yourself and others, of friendship and harmony? We need a lot of this in our lives, especially now. Enjoy your pink feast and comment down below what you combined them with and perhaps who your surprised with these?
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Healthy Beetroot Oat Pancakes
Preparation 15 mins
Cooking time 20 mins
Serving 10-14 pancakes, depending on the size and the thickness
Ingredients
2 cups oats
½ cup cooked beetroot
2 eggs
1 ¼ cup buttermilk (you can make your own buttermilk; it’s very easy and you can find out how with Toast to Feast)
2 tsp baking powder
1 tbs honey/maple syrup
¼ tsp salt
Oil
Instructions
1. I like the old bakers trick to leave the eggs and the buttermilk outside of the fridge an hour before baking to get them to room temperature.
2. Place a small to medium size beetroot in a microwave-safe dish with a lid. Add a small amount of water and microwave on high for 8-10 minutes. When beetroots are fully cooked their skin slips off very easily. Peeling them can be messy so I prefer wearing gloves and you can use kitchen paper to rub the skin off too.
3. Add the oats in a blender and pulse to make oat flour.
4. Combine the oat flour, baking powder and salt in a bowl.
5. Cut the beetroot into pieces and place in a blender along with the eggs, buttermilk and honey/maple syrup. Blend until smooth into a vibrant pink mixture.
6. Mix the beetroot mixture with the dry ingredients into pancake batter.
7. Heat a pan or griddle and drizzle some olive oil/ avocado oil/ coconut oil or butter per your choice. I prefer my pancakes to have as little oil as possible so I use kitchen paper to remove the excess oil from the pan.
8. Spoon in ¼ cup of beetroot pancake batter and cook over a medium heat for 1 and 1/2 to 2 minutes then flip and cook until golden and set. Before spooning in the next pancake stir the batter well.
Beetroot pancakes can be refrigerated for the next day and reheated in a microwave.
Beetroot pancakes can be served with maple syrup and fresh or frozen berries. The combination with vanilla ice cream during summer can be delicious! You might try them with fat-free yoghurt or even ricotta for a change.
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From us to you, a toast to feasting on tasty food and enjoy your delicious pancakes.
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Original of the video here
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