Beetroot Buckwheat Pancakes
Ingredients
- 240 g Buckwheat Flour
- 3 Eggs
- 480 ml Milk (dairy-free, e.g. almond, oat, coconut or rice milk)
- 240 ml Water
- 1 Pear (Grated)
- 1 Beetroot (Peeled and grated)
- 50 g Coconut Sugar
- 2 tsp Flax Seeds (Linseed)
- 1 pinch Salt
- Coconut Oil (Odourless such as Biona or Tiana)
Instructions
- 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.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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