Beet Pancakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 113.2
- Total Fat: 2.0 g
- Cholesterol: 53.1 mg
- Sodium: 342.6 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 1.5 g
- Protein: 4.3 g
View full nutritional breakdown of Beet Pancakes calories by ingredient
Introduction
This recipe is using a beetroot purée to replace butter.This recipe makes 8 pancakes using 1/2 a cup of batter per pancake. These are very dense, more like American pancakes rather than thin and light like UK pancakes.
I usually put a teaspoon of honey on top, and serve with fruit or nuts. This recipe is using a beetroot purée to replace butter.
This recipe makes 8 pancakes using 1/2 a cup of batter per pancake. These are very dense, more like American pancakes rather than thin and light like UK pancakes.
I usually put a teaspoon of honey on top, and serve with fruit or nuts.
Number of Servings: 8
Ingredients
-
1 ½ cups rolled oats
2 cups milk or soy milk
½ cup whole wheat flour
½ cup all-purpose flour
1 tbsp. each brown sugar and baking powder
1 tsp. salt
½ tsp. cinnamon
1 ½ tsp. vanilla extract (optional)
2 eggs, beaten
1/4 cup beetroot purée
Directions
1. In a large bowl, blend together oats and milk and let stand 5 minutes.
2. In a medium bowl, stir together white flour, whole wheat flour, sugar, baking powder, salt and cinnamon.
3. To the oat mixture, add the eggs, beet root purée, and the large bowl of dry ingredients.
4. To make pancakes, use approximately ¼ cup batter per pancake. Cook over medium-high heat on a grill or lightly-oiled frying pan.
5. Serve with applesauce or maple syrup.
Number of Servings: 8
2. In a medium bowl, stir together white flour, whole wheat flour, sugar, baking powder, salt and cinnamon.
3. To the oat mixture, add the eggs, beet root purée, and the large bowl of dry ingredients.
4. To make pancakes, use approximately ¼ cup batter per pancake. Cook over medium-high heat on a grill or lightly-oiled frying pan.
5. Serve with applesauce or maple syrup.
Number of Servings: 8