Beetroot gives buckwheat pancakes a pretty and enticing pink colour. These buckwheat pancakes are a great way to encourage your little princesses (and princes!) to eat beetroot and to increase their intake of vegetables, even at breakfast. These buckwheat pancakes are gluten-free, dairy-free and refined sugar-free. They are full of plant based goodies including almond milk and flax seeds and sweetened only with pear and a little coconut palm sugar.
These yummy buckwheat pancakes are sweet enough on their own, so you do not need to pour lashings of honey or maple syrup over them. You can sprinkle on some hemp seeds, berries and pomegranate seeds to make these pancakes a wonderfully delicious and satisfying breakfast. You can also serve them cold and pop them in your child’s lunch box or include them in a picnic when you are out and about.
- 240 g Buckweat Flour (2 cups)
- 3 Eggs
- 480 ml Dairy Free Milk (2 cups of almond, oat, coconut or rice milk)
- 240 ml Water (1 cup)
- 1 Pear (Grated)
- 1 Beetroot (Peeled and grated)
- 50 g Coconut Palm Sugar (0.25 cup)
- 2 tsp Linseeds (Also known as Flax seeds)
- 1 pinch Salt
- Coconut Oil (Odourless such as Biona or Tiana)
- Blend all the ingredients up in a large bowl with a hand blended or pop them in your electric blender for 30-40 seconds.
- Heat a small frying pan to a medium heat and lightly oil with some coconut oil.
- Pour enough pancake mix to cover the bottom of the frying pan thinly.
- Flip over the pancakes once several bubbles form on the top of the pancake.
- Cook the second side for a few seconds.
- Serve with berries, pomegranate seeds and hemp seeds or other fruit and nuts of your choice.