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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Beet Buckwheat Pancakes

Serves: 6-8|Prep: 15 min

Dairy Free Gluten Free

Serves: 6-8|Prep: 15 min

Beet is packed with essential nutrients such as fiber, 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 color.


These beet pancakes were created for Valentine’s day. My children and hubby decided to roll them up and create colorful 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, if you prefer a savory option, top them 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 Beet
¼ Tsp Salt Or 1-2 Tbsp 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 them over and cook for another minute. Transfer to a plate and cover them to keep warm. Repeat with the 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 the pancakes and place on sticks with fresh fruit. Serve immediately or store in the fridge for up to 4 days or freeze for up to 4 months.


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