A couple weeks ago, I decided to attempt to add beetroot to pancakes and smoothies since it turns things pink…and little girls like all things pink, right? So I bought a bunch of beets, wrapped them in foil, baked them whole, peeled them, sliced them, let them cool, put them into Ziplock bags and kept them in the freezer. My first attempt at using them was to make pink pancakes!
There is obviously still a slight, earthy, beety taste but it’s quite nice. I find baking the beets beforehand takes away the majority of the earthiness and makes it nice and sweet. All you need for the pancakes are to blitz together:
- 1 beetroot (baked)
- 1 egg
- 1 cup self-raising wholemeal flour
- 1 tablespoon sugar
- 1/2 cup milk
Then heat up a pan with butter and drop spoonfuls in to cook. Flip when the top starts to bubble!
My 3-year-old thought pink pancakes were pretty cool and ate 4 small ones without me even needing to pressure her. Success!