Beetroot Pancakes Recipes

BEETROOT PANCAKES

Beetroot Pancakes image

This is a simple and tasty variation on a South African dessert favorite, pancakes with cinnamon sugar. The beet adds a delicious natural sweetness and flavor, and the resulting red color makes this a delight to present to the table.

Provided by cultmovieguy

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

1 beet, cooked
1 cup all-purpose flour, sifted
1 cup milk
1 egg
1 tablespoon vegetable oil
1 teaspoon white vinegar
2 teaspoons ground cinnamon
¼ cup white sugar
2 oranges, quartered

Steps:

In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes. Combine the cinnamon with the sugar and mix well.
Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking.
Sprinkle the cinnamon sugar over the pancakes. Roll up the pancakes and serve with the orange quarters.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 52.6 g, Cholesterol 45.8 mg, Fat 6.2 g, Fiber 4 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 60.4 mg, Sugar 25.4 g

BEETROOT PANCAKES

Beetroot pancakes image

Whizz beetroot into an easy batter to make these bright purple pancakes, then top with a warm fruit compote for a hearty weekend brunch. You can use this recipe to make blini-style canapés, too.

Provided by Miriam Nice

Categories Breakfast, Brunch

Time 30m

Number Of Ingredients 11

Ingredients

3 small cooked whole beetroot , chopped
50ml milk
200g self raising flour
1 tsp baking powder
2 tbsp maple syrup
½ tsp vanilla extract
3 eggs
25g butter , melted plus extra for frying
200g frozen mixed berries
2 tbsp blackcurrant jam
100g Greek yogurt

Steps:

Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.
Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy. Now create 3 or 4 pancakes each made from 2 tbsp of the batter. Cook for 2-3 mins then flip over and cook for a further minute until cooked through. Repeat with any remaining batter. Heat oven to lowest setting and keep the pancakes warm in there until needed.
Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins). In a small bowl stir together the remaining jam and the yogurt. Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.

Nutrition Facts : Calories 339 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium

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