Red Velvet Beetroot Pancakes

Ingredients

Pancakes

• 1 pkt ORGRAN Buckwheat Pancake Mix
• 220 milliliters water
• 75 milliliters milk (or rice milk, for vegan alternative)
• 3 eggs, whisked (or ORGRAN Egg Replacer, for vegan alternative)
• 150 grams fresh beetroot

To serve

• vanilla bean coconut yogurt
• dried cranberries
• honey (or maple syrup, for vegan alternative)
• crushed nuts and seeds (choice of pistachios, pumpkin seeds, cashews and sunflower seeds)

Method

• Peel and dice beetroot. Bring a pot of water to boil and add to pot. Simmer for 30 mins or until tender. Drain and allow to cool.
• To a blender, add the beetroot along with the 220ml of water and puree.
• In a deep mixing bowl, add the pancake mix, beetroot puree, milk and eggs. Whisk until well combined.
• Using 1/3 cup scoop pancake mixture into lightly buttered, small non-stick frying pan.
• Flip when bubbles appear. Cook each side for approximately 2 mins. Makes approximately 8 pancakes.
• Serve pancakes with vanilla bean coconut yogurt, honey/or maple syrup , dried cranberries and crushed nuts and seeds.

Source: FeelGoodFoodie.au