Eating what’s in season: pancake weekends

For this weekend’s new pancake recipe I’d like to introduce you something with one of my favourite seasonal ingredients of the moment: beetroot. I’ve already tried beetroot in brekky bowls, smoothies, pesto, hummus…but not pancakes earlier. First, I made beet pancakes without the chocolate (they were also good) but trust me, this beet/cacao/carob combo is the one I suggest you to try even if it’s not the most typical one. You can think of these as “Red Velvet pancakes” using beetroot instead of any artificial food colorings and also to give some extra sweetness and texture. As all of my pancake recipes this far, this one also uses the easy basic spelt banana pancake recipe as a basis, just adding beetroot into it and substituting some of the superfoods and spices with cacao and carob.

Red Velvet pancakes

makes about 9 small pancakes

What you will need:

1dl wholegrain spelt flour

1dl oat milk

1tbsp lemon juice

2tbsp ground flaxseed

6tbsp water

1 small but not very small beetroot

2/3 banana (leave the rest for toppings)

1tsp maca – I use Organic Burst

1tsp raw cacao powder

1tsp carob powder

1/2tsp vanilla powder

Preferred toppings:

berries, currants

How to do it?

  • Start by preparing your flax “eggs” by mixing 2tbsp ground flaxseed with 6tbsp water and then place the mixture in the fridge to build up for about 20mins. Also combine the oat milk with 1tbsp lemon juice and place this “buttermilk” mixture in the fridge as well.
  • Peel and chop your beetroot into small cubes and steam (or otherwise cook) it until soft. Set in the fridge to cool down.
  • While your beetroot, eggs and buttermilk are waiting in the fridge, pre-heat your pan. Also mix your spelt flour with the maca, cacao, carob and vanilla, then mash the banana in with a fork (you can leave some banana slices for decoration).
  • Take your “buttermilk” from the fridge and blend it with the cooked beetroot in a food processor or with a hand blender.
  • Check your flax eggs in the fridge. If they already have a thick “egg-like” consistency, add them into the dry ingredients along with the beetroot buttermilk. Mix well with a fork.
  • Cook your pancakes from both sides on the pan with a little coconut oil and enjoy them with your favourite toppings. I loved these with some extra banana, blackberries and white currants!

xx a

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