I like beetroot, a lot! See here for my download on the benefits.
Other wise, stay here for this stunning recipe. I make beetroot pancakes for a quick dinner but they are equally suited to breakfast or lunch.
I prefer pikelet size pancakes but if you prefer larger size morsels, use a larger pan 🙂
1 Beetroot, grated
1 Cup Buckwheat Flour
1/2 Cup Milk (I use unsweetened almond milk or quinoa milk)
1/4 Cup Sparkling Mineral Water
1/4 cup Buttermilk
Macadamia Nut Oil
Sift buckwheat flour into bowl.
Add egg to buckwheat, mix.
Add grated beetroot, mix.
Whilst stirring, slowly add milk, sparkling water and buttermilk. I prefer to do this step with a fork, rather than a beater or processor to prevent over mixing and enable the sparkling water and buttermilk to combine gently.
Note: depending on the absorption of the buckwheat flour, you made to add slightly more flour or liquid. The batter should be wet and thick but not overly sloppy from the liquid.
Heat pan to high heat.
Once hot, add 1 tablespoon macadamia nut oil, allow to coat the entire pan.
Turn heat down to medium heat.
In batches, ladle beetroot pancake mixture into pan. – careful not to overcrowd the pan.
Cook on each side for 2 minutes or until the pancake is colored and ‘browned’.
Repeat process until all the batter is used. May need to add another 1 tablespoon macadamia nut oil or wipe down the pan between batches.
Serve with leafy greens and either cashew cheese or ricotta cheese for a hearty meal.