Beetroot Lover’s Pancakes

Savoury chickpea – beet pancakes, topped with roasted beets, avocado & guacamole.

These chickpea flour beetroot pancakes are light, fluffy and so yummy. And more, they’re healthy and gluten free too!

For this recipe I combined a few earthy and refreshing flavours, beets and avocado. The rest of the dish, I kept simple and pure, it’s all about the beets! And there is no complicated preparation involved either, bonus.

For these savoury beet pancakes I used chickpea flour. Ideal for gluten free baking and incredibly versatile. It can be used in both sweet and savoury recipes. PANCAKES! To lighten up the pancakes I added baking powder, corn starch and nutritional yeast. They’re so fluffy and light.

And the flavours, earthy and rich beetroots balanced out with creamy and refreshing avocado. Sometimes pancakes taste flavourless, not today. And take a look at that blushing pink colour!? Pure happiness on a plate!

The beet pancakes are:

  • vegan;
  • gluten free;
  • healthy;
  • easy to prep;
  • and incredibly versatile!

These savoury beetroot pancakes are perfect for a weekend brekkie or a brunch. Or serve ‘em as a starter or even as a light dinner.

Inspired by simplicity! … and beets!

If you make these pancakes, tag me on Instagram @chillies_for_chocolate, I love to see your creations!

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Beetroot Lover’s Pancakes

vegan, gluten free, soy free, nut free

 


Ingredients:

For the beetroot pancakes:

Dry:

1 cup chickpea flour

2 tbsp corn starch

2 tbsp nutritional yeast

1 tsp baking powder

⅛ tsp baking soda

1 tsp beet powder

1 tsp sugar

¾ tsp salt

A few turns freshly ground black pepper

Wet:

¾ cup almond milk (use water for nut free)

1 tbsp olive oil

½ tbsp apple cider vinegar

3 tbsp freshly chopped dill

For the roasted beets:

3-4 medium beets, peeled & chopped (~1.5 cm)

Olive oil

Pepper & salt

For serving:

Guacamole

Avocado

Fresh dill

Nutritional yeast

Extra virgin olive oil

 

Instructions:

For the beetroot pancakes:

Add the dry ingredients to a bowl. Gradually add the almond milk, whisk them together well. Set aside for 30 minutes. Meanwhile prepare the roasted beets.

When ready to serve, stir in the apple cider vinegar and dill.

Heat a non-stick frying pan over medium heat. Lightly spray with oil. Add about 2 tbsp (I like my pancakes small) of batter into the pan. Bake the pancakes until many bubbles appear. Flip and bake for another minute or until golden.

For the roasted beets:

Preheat the oven to 180° Celsius. Line a baking tray with parchment paper.

Season the beets with salt and pepper. Lightly coat with olive oil.

Arrange the beets on the baking tray. Bake for 15-20 minutes, stirring halfway.

Assembly:

Serve the pancakes with roasted beets, avocado & guacamole. Complete the dish with fresh dill, a sprinkle of dill and a drizzle of extra virgin olive oil. Enjoy!


© 2019, Chillies for Chocolate. All rights reserved.

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