Beetroot Pancakes

Table of Contents

- Beetroot: 1 large or 2 small, peeled and chopped (approx. 150g)
- Milk: 150 ml (approx. 1/2 cup + 2 tablespoons)
- Egg: 1

- Flour: 4-5 tablespoons (whole wheat, oat, or regular wheat flour)
- Baking Soda: 1/2 teaspoon
- Sugar: 1 tablespoon (adjust to taste)

1. Prepare the Beetroot Puree:
  - Place the chopped beetroot and milk in a blender and blend until smooth.

1. Make the Batter:
  - Pour the beetroot mixture into a mixing bowl. Add the egg and whisk until combined.
  - Stir in the flour, baking soda, and sugar. Mix until you have a smooth batter.

1. Cook the Pancakes:
  - Heat a non-stick pan over medium heat and lightly grease with avocado oil.
  - Pour small portions of batter into the pan to form mini pancakes. Cook for 2-3 minutes per side until golden brown on both sides.

Serve:
- - 1. Preparation: Blend the beetroot puree with wet ingredients (such as milk, eggs, and melted butter) before folding it into the dry ingredients. This ensures even color and flavor.
    2. Cooking: Cook on medium heat like traditional pancakes, flipping when bubbles form on the surface.Serve the beetroot pancakes warm with yogurt, sour cream, or a sweet sauce of your choice.
      Nutritional and Culinary Background
      Beetroots are known for their high fiber, folate, and antioxidant content, making these pancakes a nutritious choice. They’re popular in various cuisines for their color and subtle sweetness, adding both visual and nutritional appeal to any meal.
      Key Ingredients and Tips
      1. Beetroot: Fresh or cooked beetroots can be blended into a puree, then added to the pancake batter for a smooth texture and even color.
      1. Flour Base: Use all-purpose flour, or consider whole wheat or oat flour for added fiber.
        Sweetener: A bit of honey, maple syrup, or sugar can complement the natural earthiness of the beetroot.
        Flavor Enhancements: A dash of vanilla, cinnamon, or nutmeg adds warmth, while a touch of lemon zest can brighten the flavor profile.
      Cooking Technique
    Serve with Greek yogurt, fresh berries, or a drizzle of honey for a balanced mix of flavors. These pancakes make a unique brunch item or a nutritious snack for kids.

- With Yogurt or Sour Cream: The tanginess complements the earthy sweetness of the beets.
- Drizzle with Honey or Maple Syrup: Add a touch of sweetness for a dessert-like treat.

With Fresh Berries: Top with fresh berries for extra flavor and nutrition.
With Nut Butter: Spread a bit of almond or peanut butter for added protein.
As a Savory Option: Serve with goat cheese and herbs for a unique twist.
Serving Ideas
Savory Option:
Skip sweeteners in the batter, add a pinch of salt, and top with a dollop of Greek yogurt, crumbled feta, or a slice of smoked salmon for a unique savory twist.
Sweet Option:
Pair with whipped ricotta or mascarpone and fresh berries, or drizzle with chocolate sauce and chopped nuts for an indulgent touch.
Extra Color and Texture:
Top with edible flowers or microgreens to accentuate the bright color, adding visual appeal and freshness.
Storage and Reheating
Store in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pan or microwave, which keeps them moist and avoids drying out.
These vibrant pancakes are versatile and allow for plenty of personalization in both flavor and presentation. Let me know if you’d like more guidance on specific flavor combinations or additional tips!

- Adjust Sugar to Taste: Increase or decrease the sugar based on your preference.
- Experiment with Flour: Use oat flour for a gluten-free option or whole wheat for extra fiber.
- Don’t Overcook: Cook just until golden to maintain the pancakes’ soft texture.

Use a Good Non-Stick Pan: This will prevent sticking and make flipping easier.

- Beetroot: High in antioxidants, which promote heart health and boost energy.
- Milk and Egg: Provide protein and essential vitamins for muscle health and satiety.

Whole Grains (if using whole wheat or oat flour): Adds fiber and supports digestion.
Low in Added Sugars: These pancakes are lightly sweetened, making them a nutritious option.

Gluten-Free Option: Use oat flour or gluten-free flour.
Contains Dairy and Eggs (for a dairy-free version, substitute milk with plant-based milk)

- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: Freeze in a single layer, then transfer to a freezer-safe bag for up to 1 month. Reheat in a skillet or toaster.

- Colorful and Fun: The vibrant color makes these pancakes unique and visually appealing.
- Nutritious: Packed with vitamins, minerals, and antioxidants from beetroot.
- Easy and Quick: Simple ingredients and fast to make.