Beetroot Buckwheat Pancakes

Serves: 6-8|Prep: 15 min

Beetroot is packed with essential nutrients such as fibre, folate (vitamin B9), manganese, potassium, iron and vitamin C. It can also help to lower blood pressure and increase blood flow. However, it’s not always easy to encourage young children to eat them. Therefore, it can work really well when they are added to recipes and offered in a fun and creative manner – showcasing their vibrant red colour.

These beetroot pancakes were created for Valentine’s day. My children and hubby decided to roll them up and create colourful and delicious pancake skewers. They can also be served rolled up, cut into shapes or as traditional pancakes, topped with maple syrup, coconut cream, berries, crushed nuts or offered as savoury pancakes, and topped with sour cream, grilled mushroom or grated cheese.

Ingredients

Method

1 cup buckwheat flour
1½ cup almond milk
2 eggs
1 tsp coconut oil, plus more for frying
¼ cup grated beetroot
¼ tsp salt or 1-2 tbs maple syrup for sweet version

1.	Place all ingredients in the bowl of your food processor or blender and process until smooth and creamy.
2.	Brush a small frying pan with a little coconut oil and heat over medium heat.
3.	Pour ½ a cup of batter into the pan and swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for another minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
4.	Serve with avocado mash, goats cheese and sprouts (or add a soft boiled egg if you fancy it).
5.	For a sweet version serve with fresh fruit and some extra maple syrup and whipped coconut cream on top.

Tip:

Roll up crepes and place on sticks with fresh fruit. Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.