>)I love beetroots, and the reason is only about 90% based on how pretty they are. I also love pancakes, and although I'm not vegan, gluten free or dairy free and am definitely not opposed to a classic stack, I do love to experiment. The flavour of these is more naturally sweet and earthy, and are nice even without any toppings (but even better if you top them with whipped coconut yoghurt and crushed pistachios).
Makes about 16 pancakes
3 tablespoons chia seeds
120ml warm water
1 large beetroot
150g oats (whizzed in food processor)
120g flour (for gluten free: use 245g oats and 25g ground almonds)
1 tsp baking powder
Honey to taste
1 tblsp coconut oil
1. Add 120ml of water to chia seeds and let it sit for 15mins until they have soaked it up.
2. Peel and boil your beetroot, you want it to be soft enough to pulp into a puree by hand, but still with enough texture to hold the shape of a rough dollop.
3.Either by hand or using a mixer, combine the rest of the ingredients, using enough honey and nutmeg to your taste. The mix should have the consistency of relatively thick American style pancakes.
4. Fry like you would a normal pancake in your choice of oil (coconut is my favourite).
5. Top with whipped yogurt, crushed pistachios and even more honey.