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Beetroot pancakes

by | Feb 9, 2016 | Recipes | 0 comments

I was looking another way to introduce beetroot to my babies, because I have being try in salad without any success. So If we drink smoothie with beetroot and they loved why not try with pancakes.

Honestly you will taste the beetroot but for us it is a good way to try some veggies in our breakfast. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.


  • 1 egg.
  • 1 cup milk or non-dairy milk.
  • 250 grams vacuum-packed beetroot (without vinegar or additives), chopped into big pieces.
  • 2 tsp cinnamon (optional).
  • 1/2 cup rolled oat.


  1. In a blender mix first the egg and milk. Add the beetroot, oat and cinnamon and mix until blender.
  2. Let the batter stand for a few minutes.
  3. Heat a non-stick frying pan over a medium heat and add oil. When it’s warmed, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
  4. Wait until the top of the pancake is dry, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
  5. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

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