Everyone knows that I love to come up with new recipes and use different ingredients. And this Beetroot Pancake Recipe is no exception.
I’ve been making them for a long time, but only now have I decided to put the recipe on the blog… I’m not sure why, but sometimes there are things that have no explanation, right?
Since I started making them (and yes, there were many failed attempts with pancakes that tasted more like dirt than anything else!), I’ve been asked things like: “But don’t they taste bad?; “Do they taste like dirt?”; “Are you sure that’s good?”, or I’ve been told, “I don’t know how you can eat that!”…
But I’ve got the recipe right, they’re great, and no, they don’t taste like dirt, or bad, and they’re not weird! In my opinion, they are great and if sweetened correctly, you won’t even notice they are beetroot pancakes (and by correctly I don’t mean pounds of sugar!).
This Beetroot Pancakes Recipe is perfect for anyone that wants to eat more veggies or simply wants to have a healthier life, without having to give up on tasty meals, full of flavor.
Moreover, as I always say, the eyes also eat, and let’s be honest: these beetroot pancakes look FANTASTIC!
Let’s check the step-by-step?
BEETROOT PANCAKES RECIPE:
- 1 small beetroot, boiled
- 2 cups spelt flour
- 1 cup oatmeal drink Joya
- 2 eggs
- 1 cup coconut sugar or honey
- 2 tsp coconut oil
- 1 tsp dry yeast
- 1 csp baking soda
- 1 pinch of salt
- 3 tbsp natural greek yogurt (it’s not mandatory to be greek yogurt, but these are the creamier ones)
- 1 handful of wild berries, frozen
- 3 to 4 fresh raspberries, to decorate
- Cocunut gelly Origens Bio to taste
- Poppy seeds to taste
- Start by boiling the beetroot until it softens. I boiled it in water, but if you steam it, it will taste even better.
- Remove the beetroot from the water, drain and let it cool.
- Once cool, mash it well until you achieve a puree-like consistency, and place it in a bowl.
- Add the eggs, salt, and coconut sugar (or honey) and beat it well with a wire whisk or a blender.
- Add the spelt flour and fold it well.
- Pour in the oatmeal milk, slowly, and mix in such a way that no lumps remain in the batter.
- Add the coconut oil and mix well. If you’re using solid coconut oil, you can warm it a bit using the microwave, so it softens/melts. This will make this step easier since coconut oil solidifies easily.
- Add the yeast and the baking soda and fold them with the previous mixture, so that they are evenly incorporated in the batter.
- In an already hot frying pan (preferably non-stick), pour ladles of batter, so as to make the normal shape of a pancake, that is, a circle.
- Let it cook for about 2 minutes on each side and repeat this process until there is no more batter.
- Place the pancakes on a plate and prepare the toppings.
- On top of the pancakes drizzle the coconut gelly.
- In a blender, place the greek yogurt and the frozen wild berries and grind them until it forms a homogeneous mixture. You can sweeten it with honey, coconut gelly, or coconut sugar if you want to, but it is not mandatory.
- Drip the yogurt mix on top of the pancakes and sprinkle some poppy seeds. Decorate with fresh raspberries on top.
- Serve them and enjoy!
Suggestion: Instead of using yogurt, you can try using some quark cheese.
If you don’t have frozen wild berries, you can use other fruits. Apple puree is a good solution.
You can add as a topping other fruits you enjoy, either other wild berries or fruits you have at home, such as apples, oranges, and kiwis.
You can sprinkle some shredded coconut or coconut flakes on top.