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Beetroot Pancakes recipe

Beetroot Pancakes recipe


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  • Recipes
  • Dish type
  • Pancakes

Fluffy small old English pancakes. This and the sweet potato pancake don't taste like they sound (if you know what I mean). They go with both sweet and savoury dishes or can be served on their own.


Cornwall, England, UK

9 people made this

IngredientsMakes: 16 ish Pancakes

  • 250g cooked, peeled and cooled beetroot
  • 3 tablespoons creme fraiche
  • 4 large eggs
  • 1 tablespoon caster sugar
  • 1/2 teaspoon cinnamon
  • 100g self-raising flour
  • 1 teaspoon baking powder
  • 1 tablespoon melted butter
  • Vegetable oil for frying

MethodPrep:20min ›Cook:5min ›Extra time:30min resting › Ready in:55min

  1. Whiz up the lot (not the oil for frying) in a food processor into a batter. Allow the mixture to rest for 30 minutes and then heat a little oil and put a tablespoon of the mixture into the pan. Turn after bubbles form on the top (they cook and burn quite quickly) and serve in a ‘stack’ warm or cold, with sweet or savoury dishes.
  2. Serve with a dollop of crème fraiche or clotted cream and with raspberry or strawberry sauce or coulis. Or my blueberry compote recipe below!

Serving suggestion

Recipe for Blueberry Compote: Stew 100g fresh blueberries, with a tablespoon caster sugar and a squeeze of half a lemon for 2 to 3 minutes, until it becomes liquid and the berries have burst. Serve hot or cold.

Tip

See also my Sweet Potato Pancakes on this site - a good combination with these beetroot pancakes.

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Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!

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Beetroot Pancakes

I posted a picture of these pancakes on Facebook a few weeks back and got a lot of requests for the recipe. I use this space as a journal of sorts, to tell stories and document what we’re eating rather than sticking to a strict schedule, so although I had been vaguely thinking of sharing a strawberry cake I’d baked this weekend, we ate it without a pause for photos and pancakes are the name of the game today (cake coming soon, I promise).

These sweet little pancakes take on a beautiful red hue from the beetroot, blitzed raw with buckwheat flour, oats, eggs and a few other wholesome ingredients. Banana adds all the sweetness I need – especially if served with fresh berries – but Luke and Nino like a little drizzle of honey on top. The batter is a one blender job, coming together in seconds and although it benefits from a few minutes standing, it can be cooked up straight away. It’s essentially a pan-fried smoothie, with added eggs, although perhaps that sounds a little less appetizing than pancakes.

The recipe is adapted from Green Kitchen Stories’ Spinach pancakes and the beetroot can easily be replaced with carrot or spinach, or add different vegetables to a batch split in three to make rainbow panckaes. Whatever you choose, fry these gently – if overcooked on the outside they’ll still taste great but you won’t get those beautiful, natural colours shining through. Serve with yoghurt, berries, a drizzle of nut butter or a sprinkle of crushed nuts. This recipe makes enough for a couple of hungry adults or one busy mum, a toddler and a few leftover to freeze. Double it to feed a family or stock your freezer – I often bring a single pancake spread with almond butter as a post nursery snack for my ever-hungry boy.

So there you have it, one blender one pan pancakes, ready in minutes, utterly delicious and the perfect way to get at least two fruit and veg into a small person before they’ve even left the house in the morning. And the promise of cake to come. Happy Monday.


To begin making the Beetroot Pancakes recipe, wash the beetroot, peel the skin and cut into pieces.

Place the beetroot in a pressure cooker along with 2 tablespoons of water and pressure cook for 3 to 4 whistles. Turn off the heat and allow it to cool.

Once done, drain the water and allow it to cool. Add the cooked beetroot to mixer and pulse into smooth puree.

Now to the beetroot puree, add wheat flour, baking powder, egg, milk, oil and sugar. Blend everything into thick smooth batter.

Pour Beetroot Pancake batter into mixing bowl and keep aside for 10 minutes. Adjust the consistency adding little water if required.

Heat a pan or griddle and drizzle some oil, pour a ladle full of Beetroot Pancake Batter and do not spread. Cook in medium flame until it forms bubbles on top.

Carefully flip the Beetroot Pancake to the other side and cook for few seconds. Remove from pan and repeat for remaining batter.

Arrange Beetroot Pancakes in serving plate, dust some powdered sugar and garnish with fresh fruits.

Serve Beetroot Pancake Recipe along with some sliced fruits of your choice and a cup of Punjabi Style Espresso Coffee on the side for a weekend breakfast.


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The Perfect Beetroot Pancakes Recipe Does Exist

Halloween is right around the corner, making it the ideal time to whip up a spooky stack of Beetroot Pancakes topped with blackberry sauce. Hey, that’s what a cauldron is for, right?

When I was younger, I went as a witch for Halloween four times in a row. It was one of my favorite costumes and I would pretend to brew up some “magical” recipes on the stove or add tons of random spices to a large pot of water and call it my witch’s brew. Halloween is such a fun time of year, which is why I had to experiment and dream up this ghoulish tweak on a beloved breakfast staple.

These Beetroot Pancakes are soft and fluffy and pair delectably well with its velvety blackberry sauce. I used beetroot powder, which is a natural ingredient that adds dark pink and red tones, so artificial food coloring is not needed.

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I also added a magical ingredient to the pancake batter: Vital Proteins Collagen Peptides. I’m a big fan of this collagen powder because it’s flavorless, odorless and easily dissolves in both hot and cold liquids. It’s not only a versatile add-on, but the Collagen Peptides also help to support healthy hair, skin, nails and joints.**

Before you cast any spells this Halloween season, make sure to try out this delicious Beetroot Pancake recipe.


Steps

Cook the beets. Peel the vegetable, cut into pieces. Then put the beets in a blender, add milk. Beat.

Add the egg, softened butter and honey. Beat again. Then add flour, salt and baking powder to the mixture. Beat the batter.

Preheat the pan. Using a ladle, pour the batter in the pan. As soon as the first bubbles appear on the pancake, you can flip it over to the other side.

Serve the beetroot pancakes in a stack. Decorate the dish as desired: we used fresh blueberries, currants, mint and powdered sugar. Bon Appetit!

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!


Kid-Friendly Pink Beet Pancakes

An easy and delicious recipe for healthy pink beet pancakes. These fun pink beet pancakes are quickly mixed in your blender, are super kid-friendly, full of healthy beets, naturally sweetened and can easily be made gluten free.

In my experience as a mom and teacher, kids love bright, fun food. And with Valentine’s Day next week, I have all things pink on the brain.

Which means I’ve been cooking with beets.

Beets are my favorite way to get that amazing pink color that dazzles kiddos eyes. Plus, they also add an awesome boost of wonderful vitamins and minerals to a recipe. Fun + healthy = so many cool mom points.

However, while beets are full of so much goodness, they also rock a particularly earthy taste (some would describe it as “dirt”) that some children (and adults) find a bit off-putting.

But, friends, these beautiful pink beet pancakes are far from earthy and off-putting. They are downright delicious, healthy and easy to make for the big and little loves in your life.

How do I know? Well, my head veggie-loaded-recipe-quality-control-expert (aka, my 8-year-old daughter) is one of the biggest beet dislikers on the planet. But when she (suspiciously at first) took a bite of these beet pancakes, her eyes light up and the “mmmmmmmmmm” that left her lips could be heard though out the house.

So yeah, they are beautiful, beet-loaded and kid-approved. Basically, I just won a gold medal with these beet pancakes.

Health benefits of beets

I mentioned above that beets are plant rockstars (because they are), but if you are like me….you want to know what a veggie offers up so you can decide what plants to veggie-load your life with and see why veggie-loading can so up the health of your foods.

By adding beetroot has, you also add: (source)

  • protein
  • fiber
  • Folate (vitamin B9) (this is helpful for cell and tissue growth)
  • Manganese. (an essential trace element)
  • Potassium. (good for heart health)
  • Iron. (an essential mineral that is necessary for the transport of oxygen in red blood cells)
  • Vitamin C. (something all us parents need oodles of in our diets)

Suggested toppings for pink beet pancakes

I personally love on their own, but they are always a little better with a little something something on top to make them extra fun. If you love a little extra pizzazz with your pancakes, consider topping your beet pancakes with one of these gems…

  • Plain yogurt sweetened with a little maple syrup. This adds extra protein to the meal and when you sweeten the yogurt yourself, you can control the amount of sugar you add! Most sweetened yogurt have a lot more added sugar than many people would add on their own.
  • Homemade whipped cream. Whipped cream makes everything feel like a treat. Homemade whipped cream is quick and easy to make. I also love that (again) you can control the amount of sweetener you add….which is usually a lot less than the amount of syrup or honey you might pour on top of pancakes.
  • Natural nut butter. This is my daughter’s favorite pancake topping and a great way to add healthy fat to breakfast. I like to either warm up nut butter and drizzle it on top or use it to make little pancake sandwiches with it! Unsweetened sunflower seed butter is a great nut-free option.

Different methods for cooking your beet

Yep, you need to cook your beet. But it is something you can easily do ahead of time so that these beet pancakes can come together quickly on a busy morning.

Why do you need to cook your beet? Well, remember how I said that beets have an earthy flavor that some people feel iffy about? Well, cooking a beet helps that! Cooking a beet brings out the natural sugars in it and cuts the earthy flavor that makes so many people fear this healthy veggies!

But if you already have a raw beet in hand, there are lots of different ways to cook a beet. Some methods I have used are…


Milk to mix (About 1/3 pint)

Preparation

Strain the beetroot and pat dry on kitchen paper.

In a food processor blend the beets with a little of the milk to get a smooth puree add the honey and blitz until fully incorporated.

Sieve the flour and salt together.

Make a well in the centre of the dry ingredients and add the eggs and the puree.

Gradually mix to achieve a smooth thickish batter adding a little more milk if it’s too thick.

Heat a griddle or frying pan if you don’t have a griddle and brush lightly with oil. Using a large spoon pour the batter onto the griddle to form rounds. Cook slowly until bubbles start to appear in the rounds and they are golden brown on the bottom. Turn over and leave for about a minute then remove and place on a wire cooling tray. Repeat the process until all the mix is used.

For the topping, blend half the berries with 25g icing sugar to make a coulis.

Mix the quark with 25g icing sugar and vanilla seeds.

To serve stack the pancakes and top with a generous dollop of quark, mixed berries and drizzle with coulis.

For the best texture let your mix rest for 30 minutes before cooking to allow gluten in flour to rest.


Beetroot Pancakes

Ingredients
• 1 cup self-raising flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup dairy or non-dairy milk-oat and hemp milk has been used in this recipe
• 1 tbs apple cider vinegar
• ½ cup of well-cooked beetroot roughly chopped/grated

Method
1 In a large bowl add the flour, baking powder and salt and mix well.
2 Next poor in the milk, vinegar followed by the beetroot and whisk well until a smooth batter is formed. Alternatively, you can use a blender.
3 Allow the batter to rest for a few minutes.
4 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.
5 Add your desired topping-I have used some melted dark chocolate.
6 If your looking for a savoury topping why not add a poached egg.


Beetroot pancakes

Beetroot pancakes – An alternative pancake recipe using beetroot which provides a great colour and is also a nutritious way to get kids eating vegetables. Why not try whipping up these colourful nourishing pancakes.

IngredientsServes 6-8, This recipe is suitable for vegans and vegetarians –
– 1 cup self-raising flour
– 1 tsp baking powder
– ¼ tsp salt
– 1 cup dairy or non-dairy milk-oat milk has been used in this recipe
– 1 tbs apple cider vinegar
– ½ cup of well-cooked beetroot roughly chopped/grated

  • In a large bowl add the flour, baking powder and salt and mix well.
  • Next poor 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.
  • Add your desired topping-I have used some melted dark chocolate.

Alternative fillings
– Use spinach or sweet potato as a filling to add into the batter
– Add chopped bananas and yoghurt as a topping
– Add a poached egg as a topping for a savoury version


Recipe: Beetroot Pancakes

These pink beetroot pancakes are the perfect healthy breakfast for Valentine’s Day! Beyond their color, they’re also delicious, nutritious, and full of vitamins and nutrients! The oats make this dish chock-full of iron, biotin, and vitamin B6. The beets add even more iron and potassium. If you want to start your day in a fun, hearty, tasty way, these beetroot pancakes are the perfect breakfast for you!


Watch the video: Beet Pancakes Recipe (October 2022).