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

1. 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.
2. 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.
3.  Make the avocado topping: Blend all the ingredients together into a creamy sauce.
4. Toast a selection of nuts and seeds with a pinch of salt
5. Stack pancakes on top of each other: add some green dressing on top, toasted nuts/seeds, hemp seeds, black pepper and herbs of choice.

Save