Vegan Beetroot American Pancakes (GF)
These Beetroot American Pancakes are a great way to use up old beetroot that is past its best, or if you have a glut of homegrown beetroot. These are also gluten free, dairy free and vegan too so great for dietary needs AND hidden veggies for the little ones. Winners all round.
Servings: 2 people (4 pancakes each)
Calories: 737kcal
Ingredients
Pancake batter
- 200 g gluten free self raising flour.
- 150 g peeled and roughly chopped fresh beetroot.
- 50 g caster sugar
- 200 ml milk or dairy free alternative. I used soya milk.
- 1 tsp bicarbonate of soda
Option to make ½ into chocolate pancakes.
- 2 tbsp cocoa powder or cacao powder can be used instead.
Chocolate pouring sauce
- 50 g dark chocolate roughly chopped I use a dairy free plain chocolate.
- 20 g unsalted butter or dairy free alternative (I use Flora plant butter) I use a dairy free butter block.
- 2 tbsp milk I use soya milk.
Suggested toppings/fillings
- 6 strawberries sliced leaving two to decorate your pancakes.
- White chocolate drops I used dairy free chocolate drops.
Instructions
To make your pancake batter
- First, take your peeled and chopped fresh beetroot and add it to a food processor or blender (I use my smoothie maker for this job).
- To the blender add the milk or dairy free alternative and caster sugar, blitz until all the beetroot has been pureed, you now have an awesome looking neon pink smoothie!
- Pour the beetroot liquid into a mixing bowl and add the self raising flour and bicarb of soda. With a whisk mix thoroughly to incorporate the flour.
- Now you have the choice to spilt the mixture as I have done and pour half (about 230g) into a separate bowl to have a lighter coloured pancake.
- To the remaining mixture add 2tbsp of cocoa powder and whisk again quickly to beat out the cocoa lumps. I recommend adding an extra tablespoon of caster sugar to the chocolate mixture as the cocoa can make the batter a little bitter (try saying that really fast three times!)
- Now leave both batters on the side to thicken while you clear away.
To cook the pancakes
- To cook your pancakes heat a flat bottomed frying pan or crepe pan on a medium heat. These pancakes take a little patience to cook and a hot pan will burn them.
- Dollop dessert spoonful’s of mixture onto the pan, you may wish to spray your pan with oil if it’s not non-stick. I measure about 1 ½ spoonful’s of mixture for each pancake and tease the mixture (it’s quite thick) into a coaster sized circle.
- Now comes the patient bit, gently cook the pancakes until the top surface has lost its shine, (takes about 5mins) and holes appear with steam gently rising from them. Take care to flip them using a fish slice, palette knife or pancake slice and cook on the second side for about 30 seconds.
- Remove and place on a cooling rack (piling them up on a plate will make them sweat) and continue until you’ve used all of the two batters – you should make about 4 pancakes of each so 8 in total.
To make the chocolate pouring sauce
- The chocolate pouring sauce is very easy to make, simply add the butter and chocolate to a small jug and heat for 45s in the microwave (or melt on the stove).
- Remove from the heat/microwave and add the milk or dairy free alternative and stir quickly to combine, you’ll end up with a glossy pourable chocolate sauce.
- This can be left to harden and be reheated again in a microwave for just 10s.
To build your pancake stack
- When you are ready to build your pancake stack (and if you’ve opted for the two flavours) simply alternate the pancakes and add slices of strawberry and sprinkle some white chocolate drops before adding another pancake. Four pancakes each is quite a feast so this will fill up two people or provide a lighter treat for 4 people.
- Finally drizzle the chocolate pouring sauce over you pancakes and enjoy.
Nutrition
Calories: 737kcal | Carbohydrates: 119g | Protein: 17g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 34mg | Sodium: 745mg | Potassium: 706mg | Fiber: 16g | Sugar: 47g | Vitamin A: 412IU | Vitamin C: 25mg | Calcium: 231mg | Iron: 8mg