Want to impress your girlfriend or mom? I can assure you will with these little babies right here (and you can’t even taste the beetroot, I promise, I don’t usually eat beetroot for breakfast either)
| 10-12 pancakes | 25 minutes | Vegan | Can be gluten-free |
Ingredients
Instructions
Dry ingredients
- 400 g All-purpose flour (you can mix it with a little bit of whole wheat to make them healthier)
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Vanilla powder
Wet ingredients
- Ripe bananas (1 big or 2 small)
- 4 dl Almond/Rice milk (If you use pure almond milk make sure to add a little water or the mixture will be too thick)
- 2 tbsp Coconut oil
- 50 ml Sweetener of your choice (Agave, Maple Syrup…)
- Cooked beetroot (either smashed or passed it in the mixer as per tips & tricks (2))
Mix all dry ingredients together.
Smash the bananas with a fork and mix with the beetroot and wet ingredients in a bowl.
Pour wet ingredients in the dry ingredient bowl slowly while whipping. Whip (1) the dry and wet ingredients together until homogeneous (2).
Put some olive oil in a pan and dry it out a little with a paper towel.
Cook your pancakes and keep them under a hand towel so they stay warm and soft until you eat them!
Tips & Tricks : (1) Don’t whip too much as this will make your pancakes harder and less fluffy. Once it is homogeneous, stop.
(2) You may see pieces of bananas if you crush it with a fork, I don’t mind but if you really want a smooth texture I suggest you pass all wet ingredients in the mixer before mixing with the dry ingredients .
Enjoy with your favorite toppings! I added maple syrup, red fruit and coconut cream!