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Pink Beet Pancakes

Serves 4

2 medium beets

1/2 cup quinoa flour (if you can’t get hold of this, use whole wheat instead.)

1/2 cup wholewheat flour

1 cup all-purpose flour

1tbsp Coconut Palm Sugar (I love this because it’s low -glycemic and deliciously nutty, but use an extra tbsp of maple syrup if you can’t find it.)

2tbsp maple syrup

1tbsp baking powder

3/4 tsp salt

1 1/2 cups of whole milk (or soy if you prefer)

1/3 cup plain yogurt

1tbsp unsalted butter, melted and cooled (you can substitute with Earth Balance, but it won’t taste as good!)

1 egg

Pre-heat oven to 400 degrees F

Roughly wash your beets, cutting off tops and lay them on a foil lined baking sheet. Bake for about one hour or until they are tender when a knife is inserted. Leave to cool and then wrap in foil and refrigerate until you are ready to use them.

When you are ready, peel them – the skins come off easily, and roughly chop them. You then want to puree them. I used my Magic Bullet, which worked great. You need to end up with about 1/2 cup of puree.

Place the dry ingredients in a large bowl.

In another bowl, whisk the milk, yogurt, butter, egg and beet puree.

Fold the wet ingredients into the dry, until you have a batter which should be the consistency of heavy cream – bright pink too!


Heat a griddle or frying pan and melt a little butter making sure it had evenly covered the bottom of the pan. Add a ladle at a time of batter to the pan, creating the size of pancake you want.


When bubbles appear in the top, flip them over and fry until the bottom is golden brown.

Keep them warm in oven and serve topped with either butter, a dollop of virgin coconut oil and maple syrup or agave nectar – heavenly!




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