Gluten Free Beetroot Chickpea Pancakes

Fancy a change and lots of colour in the morning? Then you should these beetroot pancakes for a vital start to the day. Not only are they beautiful to look at, they are also made with some healthy ingredients. You don't have to compromise on flavour and sweetness even if you are trying to cut back the consumption of refined white sugar. These pancakes are sweetened with honey and if you want it sweeter, then serve them with maple syrup. In case you want to avoid sugar completely, I would recommend using erythritol or xylitol, which gives a more natural sweetness and mouth feel.
Beetroot is very healthy and always looks great when used to colour food. The bright red colour is simply special. Any cooked beetroot works, use roasted beetroot if you prefer a deeper purple colour and richer flavour. I used chickpea flour as an alternative to wheat flour. This makes these pancakes lower in carbohydrates and richer in fibre, as well as being gluten-free.

100 g Cooked beetroot, roughly chopped
100 ml Milk of your choice (I used almond milk)
2 Egg yolks
3 tbsp Honey
110 g Organic chickpea flour
5 g Baking powder
A pinch of sea salt
Avocado oil to cook
Fruit to serve
Maple syrup to serve

Use an immersion blender to finely puree the beetroot, milk, egg yolks and honey. Combine the chickpea flour, baking powder and salt. Pour the beetroot mixture to the flour mixture and mix until combined.
Heat a skillet over medium-low heat. Add a little avocado oil to the pan. When the oil is hot, portion out the batter with a tablespoon and add to the pan.
Cook until you see some bubbles forming on the top of the pancake, about 2-3 minutes. Flip and cook the other side for another 1-2 minutes. Place the cooked pancake on a plate and continue with the remaining batter. Enjoy it with seasonal fruit and maple syrup.

2 comments:

Tom 2/11/24 12:57: ...as a pancake lover, these are unusual.
Brian's Home Blog 2/11/24 14:02: Those sure look good and the sure look most festive!