Beetroot powder makes these pretty pink beetroot pancakes a talking point at breakfast and a great way if you’re slipping vegetables into a fussy eater’s diet.
- 1 egg
- 1 mug of plain white or wholewheat flour
- 2 heaped tsp baking powder
- 190ml apple juice
- 2 tsp of Zingology Beetroot Powder or 125 ml of beetroot raw or cooked and grated
- ½ tsp mixed spice
- A dash of olive oil for frying
- Butter and honey, to serve
- Whisk the egg until frothy. Add flour, baking powder, beetroot powder and a pinch of salt. Pour in the apple juice. Give it all a good whisk, then add the mixed spice.
- Warm a frying pan over a high heat. Brush on some olive oil. Place dessert spoonfuls of pancake batter in the middle of the pan.
- As soon as the pancake starts to bubble in the centre, flip it over for 2 minutes or so, until cooked through. Don’t be tempted to press the pancake down in the pan as it will expel all the lovely air bubbles that make it nice and fluffy.
- When all your beetroot pancakes are cooked, drop a dot of butter on to the top of each, and then drizzle with honey. Best served accompanied by a nice cup of tea.
Adapted by Zingology, recipe originally supplied by abelandcole.co.uk