Pink (Beetroot) Pancakes
Ingredients
Instructions
- Whisk the egg until frothy.
- Add flour, baking powder and salt.
- Pour in the apple juice.
- Give it all a good whisk.
- Fold in the beetroot and spice.
- Warm a frying pan over high heat.
- Brush on a bit of olive oil.
- Drop in dessert spoonfuls of the pancake batter into the centre of the pan.
- Grab a spatula.
- As soon as the pancake starts to bubble up in the centre, flip it over and cook for 2 minutes or so, until cooked through.
- Don't be tempted to press the pancake down in the pan as it cooks as this will press out all the lovely air bubbles that make it nice and fluffy.
- When all your pancakes are cooked, add a dot of butter on the top of each, and then serve with a drizzle of honey.
Nutrition & Diet Analysis (per serving)
218
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).