One week until Pancake Day. Yay! Love love love pancakes!
These ones are full of good stuff…… and they’re a bit girlie pink! The blush comes from pureed beetroot which is low in cholesterol and full of fibre, vitamins (especially from the B-group), minerals and anti-oxidants. Eating beets can even help in protecting against coronary artery disease and stroke, lower cholesterol levels and may have anti-aging properties……
The pancakes are also gluten free, sugar free (or refined sugar free if you want a slightly sweeter pancake) and can be made dairy free with some minor tweaks if you are dairy intolerant. Looks like you might be able to eat a whole pile of these babies without guilt or ill-effect!
As with most recipe development though, they have a story attached to their evolution. Having joined an amazing group of free from bloggers this month to bring you an incredible variety of #FreeFromPancakes, I originally intended for my beetroot version to also be vegan….. but they were a disaster! Instead of trying to make an egg-free pancake, I tried making a whipped egg-white pancake, subbing eggs for aquafaba. Disaster!
Now….. I have never actually tried using aquafaba before, but as I was using a can of chickpeas for something else, I thought I’d give it a try……. It whipped up perfectly into beautifully stiff peaks….. all good. Unfortunately, whilst the batter into which it was folded remained thick, once cooking, the pancakes didn’t ‘set’ and by number 4, I gave them up as a bad job and threw the remaining batter in the bin…….
Whilst I could have faddled around for hours finding uses for chickpeas, just so I could use the liquid aquafaba to test, test and test again, I have been seriously strapped for time this week, so decided to revert to my old favourite….. buttermilk pancakes.
I have two other buttermilk pancake recipes on the blog : Banana Buttermilk Pancakes with Caramelised Banana Sauce and straight Vanilla Buttermilk Pancakes. Always delicious!
I made two successful batches of Beetroot Buttermilk Pancakes…… The first was a savoury version, with a little extra pinch of salt, no cocoa and no sugar, although if I make them again, I would probably add the cocoa anyway, as it gave a lovely depth of flavour. As you can see from the photos, I paired them (rather unusually) with a minted pea soured cream and crispy grilled bacon. Actually, the flavours and textures worked really well together…….. the crisp salty bacon against the fresh, clean creamy pea and soft, fluffy beety pancakes….. The bacon was a must!
My second batch was slightly sweetened with coconut sugar and had a little cocoa added to enrich the batter and slightly offset the beetroot. I guess they would probably count as natural red velvet pancakes, but with the added sugar, they cooked-up a little darker than the savoury ones, so I hesitate to call them ‘red’. I ate a couple ‘neat’ and could barely taste the beetroot, but served with lashings of maple syrup, sliced banana and firm, sweet red strawberries, they were absolutely delicious!
Oh….. and see the sprinklings of roasted nuts, oats and seeds on the top? That’s a little addition from my new delicious muesli recipe which brought an enhancing crunch to the pancake party. Recipe to be posted soon!
I am sharing my Beetroot Buttermilk Pancakes Two Ways with the following :
Cook Blog Share – this week with Hijacked by Twins.
Sunday Fitness & Food with Ilka’s Blog and Marathons & Motivation.
Gluten Free Fridays with Vegetarian Mamma.
As we rapidly approach Pancake Day, check out the other inspired pancake recipes from the amazing UK Free From Bloggers who have teamed up to help you be part of the pancake fun whatever your allergy or intolerance – #FreeFromPancakes :
Renee over at Mummy Tries : Paleo, Gluten & Dairy Free Pancakes
Vicki the Free From Fairy : Easy Pancakes in a Jar (gluten & dairy free)
Nath the Intolerant Gourmand : 4 Ingredient Pancakes (free from gluten, dairy, eggs)
Emma at the Free From Farmhouse : Chia Seed Pancakes (vegan, gluten free)
Rebecca over at Glutarama : Apple & Cinnamon Pancakes (gluten, dairy, egg free)
Le Coin De Mel : Banana Pancakes (vegan, gluten & refined sugar free)
Nova at Cherished By Me : Coconut Pancakes (free from refined sugar, dairy & gluten)
Laura at Dairy Free Kids : Classic Lemon & Sugar Pancakes (dairy free)
Eb at Easy Peasy Foodie : Oat, Almond & Banana Pancakes (gluten, dairy & egg free)
Kirsty at Hijacked By Twins : Banana Pancakes (gluten & dairy free)
pinch fine sea salt (or add a little more if making savoury pancakes)
2 large eggs
285 ml buttermilk (or sub with dairy free yoghurt)
25g butter – melted (or sub with dairy free spread)
125g beetroot – pureed
optional (for a sweeter pancake)
1 tablespoon cocoa powder (but can also add to savoury version)
2 tablespoons coconut sugar
- Weigh and mix together the flours, baking powder, bicarbonate of soda and salt (and cocoa and coconut sugar if using), making sure the ingredients are well combined and all lumps are broken down. Set aside.
- In a large bowl, beat the eggs until light and airy.
- Add the buttermilk and melted butter and beat and then add the beetroot and beat again.
- Finally add the dry ingredients and beat until all ingredients are fully combined into a smooth, thick batter.
- Heat a flat-bottomed pancake pan over a medium-low heat. Spray a very light coating of cooking oil, or wipe the surface with sunflower oil on a kitchen towel and then pour a spoonful of batter into the pan.
- Allow the first side of the pancake to cook slowly. When you see lots of bubbles starting to pop on the surface and a spatula slides easily under the pancake, turn it over and cook the other side until fluffy but set.
- Remove from the pan and place on a heat-proof dish. Cover with foil to keep warm whilst you make the rest of the pancakes.
- Pour the next spoonful of batter into the pan and repeat steps 5 to 7 until all the batter has been used.
- Serve either savoury or sweet with your favourite topping.