These gorgeous savory beetroot pancakes are a healthy alternative to regular pancakes served with a creamy avocado dressing to create a special weekend brekkie. The toasted nuts add a salty crunch, while the green dressing adds copious amounts of balanced flavour to the sweet pancakes.
Beetroot pancake Batter (makes about 8)
- 1 large beet (finely grated)
- 1 carrot (finely grated)
- 1 garlic (finely grated)
- 2 eggs
- 2-3dl oatmilk
- 3dl plain flour
- 1 dl robust oats
- 1 shallot (finely grated)
- Salt/ ground pepper
Avocado Kale Dressing
- 3 leaves of kale
- 2 avocados
- pinch of salt
- 1 teaspoon lemon juice
- 1/2 cup greek yogurt
- Black pepper
- 1 teaspoon honey
Garnish: Toasted nuts, sliced peaches, herbs of choice, black pepper, hemp seeds
Directions
- Make the pancake batter: Finely grate the beet, garlic, carrot, shallot into a large bowl. Mix in the egg, oats, flour and milk. Add in salt and pepper and leave to rest for about 10 minutes.
- In a medium hot pan, add a dollop of butter and place of tablespoon or two (depending on the size you want) and press it down with a spatula. Flip over after a few minutes and sprinkle a bit of salt.
- Make the avocado topping: Blend all the ingredients together into a creamy sauce.
- Toast a selection of nuts and seeds with a pinch of salt
- Stack pancakes on top of each other: add some green dressing on top, toasted nuts/seeds, hemp seeds, black pepper and herbs of choice.
Would love to try this recipe. However, I’ve not come across the decilitre measurements in a recipe before so will have to convert.
Hi! Oh yes we use them in Finland quite alot in cooking. Actually for this recipe, the measuring is not so percise so you could just roughly estimate without measuring so the batter looks good, lt too loose or hard. You can add something like 1 generous cup flour, 1/2 oats and measure the liquid with freehand (about 1/2-1 cup milk) until it looks good. If it looks too liquid, add more oats or flour and vise versa!