Beautifully vibrant beetroot pancakes done two ways- savoury and sweet. Make them both or pick the one you like most!
These beetroot pancakes can be made sweet or savoury- they’re both fantastic. And look at that colour…nothing ‘beets’ that colour!
These beetroot pancakes are something I make on a regular basis, especially when the beetroot needs harvesting and using up. When I make these, I always split the batter in half and make one half sweet and the other half savoury. I’ve included both versions below, because both are too good not to share. I eat the savoury ones first and use the sweet ones as a veggie-rich desert.
The lush, intense colour of beetroot pancakes is reminiscent of Christmas, which makes it the perfect time to serve them. Make them more festive by using cookie-cutters in Christmas shapes, and decorate with sprinkled icing sugar.
You can make these beetroot pancakes a day ahead, and eat them warm or cold. They reheat easily which suits me as I prefer them warm, but my partner loves them cold. To achieve the most vibrant colour, you need to use raw beetroot. Tinned or pre-cooked beetroot will work just as well (so go with it if that’s all you can find), but the colour won’t be so bright.
So let’s get into the kitchen and make these vibrant beetroot pancakes!
Go into the garden and harvest the beetroot. Cut most of the ‘woodiness’ off, cut into pieces and add to the blender.
Blend together with the eggs, divide into two bowls and add the (buckwheat) flour.
Make one half sweet and the other savoury.
Bake the pancakes in some (coconut) oil, make a stack on a plate and add whatever toppings you like.
I added roasted pumpkin and chestnut mushrooms to the savoury ones and figs with maple syrup to the sweet ones. So good!
Such a vibrant and beautifully rich colour!
Beetroot Pancakes
Beautifully vibrant beetroot pancakes done two ways- savoury and sweet. Make them both or pick the one you like most!
Equipment
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Cutting board
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Knife
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Blender
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Spatula
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2 bowls
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Grater
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frying pan
Ingredients
- 6 medium beetroot
- 4 big or 5 small eggs
- flour of choice (I used buckwheat flour)
- 1 pinch salt
- cinnamon to taste (I used 1 tsp)
- (coconut) sugar to taste (I used 3 tbsp)
- 100 grams cheese of choice (I used pecorino)
- ¼ tsp thyme
- (coconut) oil (For baking)
Instructions
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Cut off most of the ‘woody’ parts of the beetroot, cut into pieces and add to the blender
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Blend the beetroot together with the eggs and a pinch of salt until smooth and frothy
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If you want to make both sweet and savoury; divide this mixture into 2 bowls and add (buckwheat) flour until a thick batter forms
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To make the pancakes savoury, grate the cheese & add it to the batter with the thyme and stir
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To make a sweet batter, add the (coconut) sugar and cinnamon to the other bowl. Blend well
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Cook the pancakes in a buttered frying pan over gentle heat
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Put the pancakes on a plate and top the savoury ones with panfried (chestnut) mushrooms and roasted pumpkin or any other combination you fancy.Do the same with the sweet pancakes, but top those with fresh fruit, like figs and a drizzle of maple syrup.Enjoy!
Nutrition
Calories: 426kcalCarbohydrates: 50gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 57mgSodium: 747mgPotassium: 1700mgFiber: 14gSugar: 35gVitamin A: 692IUVitamin C: 25mgCalcium: 437mgIron: 4mg
