So what makes these pancakes so... pink, you may ask?
Beetroot…. it isn’t exactly the sexiest of vegetables is it. We’re probably more used to seeing it in tins, or forgetting about it at the back of the fridge. So it was time the poor old beetroot got a bit of a makeover! And with such an incredible vibrant colour, who would say no?
Pureed beetroot makes an incredible all-natural food colouring. No artificial dyes or chemicals needed. And secondly it’s a great way to sneak some extra veg into your and your family’s day. Beetroot is high in fibre, is a good source of iron and folic acid and is also anti-oxidant rich. Recent studies have even shown that regular consumption of beetroot can also help lower blood pressure. So this is one vegetable that we definitely should be eating more of!
The recipe is here below - I've only made this once, but it turned out pretty good! Really good, actually... If you find the batter a little too thick then feel free to add another splash of milk. You could also customise it to your liking, maybe adding some finely chopped walnuts or chocolate chips. I made thick-style pancakes with my batter but you could also make thin crepe style ones too.
One tip I would give is to keep the heat quite low on the pan. The pancakes will burn if the heat is too high, and give a charred black colour on the outside. They may take a little longer to cook on a low heat but the pancakes will keep that vibrant colour.
Healthy Pink Pancakes
Preparation Time: 10 mins
Cooking Time: 30 mins
For the pancakes:
For the drizzle:
Bring 1 L of water to boil in a big pot. Place the beetroots, whole, in the water and boil for 30-40 minutes, or until soft and tender. Let them cool in the fridge.
Meanwhile, measure out the other ingredients. Add the flour and baking powder to a large bowl. In a separate bowl or jug mix together the eggs, honey and vanilla extract.
Once the beetroot are cooked through, transfer them to a blender (yes, with the skin!) Add the milk and blitz until the beets are completely blended with the milk and you have a puree consistency. Add this puree to the egg mixture and whisk until combined.
Finally, add this mixture to the flour and baking powder. Mix with a hand whisk until you have a classic pancake batter consistency.
Place some coconut oil or extra virgin olive oil (lite) in a frying pan over a low heat. Add some of the batter (the amount will depend on how thick or thin you want your pancakes to be) and cook for 2-3 minutes either side for thick pancakes or 1-2 minutes either side for crepes.
To make the drizzle simply mix together the yoghurt and protein powder. You can either drizzle this on top of the pancakes, layer the pancake stack, or serve as a scoop on the side.
Please do let me know if you try this recipe. I’d love to hear your feedback!
Joyce Haddad, Director of A Dietitian's Mission, is an Adelaide based Dietitian, Nutritionist and Master Personal Trainer with a passion for health and wellbeing. ADM aims to help the public make informed and realistic nutritional choices and ensure everyone has a healthy relationship with their body and with food.