Beetroot pancakes
Grated beetroot and apple blended with plant-based milk, egg and wholemeal spelt flour give pancakes a deep pink colour. Greek yoghurt and blueberries on top, banana alongside — 20 minutes.
- Time
- 20 min
- Servings
- 2 servings
- Ingredients
- 8
- Steps
- 6
Ingredients
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Preparation
Why keep it in your rotation
This is a way of smuggling vegetables into a sweet breakfast — the beetroot in the batter is barely noticeable, and the colour wins over even the fussiest eaters.
The pancakes fry in a dry pan, spread out thinly, for about 2 minutes on each side. The last step has a tip for making them without the egg.
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