When Bella was a little girl she hated eating vegetables, so I had to ‘hide’ them in all her foods. I learnt a bit by trial and error and also from googling and of course from sneaky vegetable cookbooks.
Bella loved the pink pancakes in Jessica Seinfeld’s Deceptively Delicious cookbook. This recipe is a take on those pink pancakes, however, over the years Bella’s tastes changed and she now loves vegetables. A problem that we never had with our second daughter, Char. Both of my girls think it’s hilarious when people eat some sweets that have sneaky vegetables in them.
I do cheat a little with the beetroot puree in that I don’t boil or steam the beetroot rather I simply peel them then put a bunch through my juicer then add the pulp back into the juice. I give it a stir to combine the pulp with the juice then measure out 1/4 cups into zip lock bags then label them as beetroot puree, date and freeze. When I’m making beet pancakes from that point I simply use the frozen beetroot puree. If you don’t have a juicer, you can put the beetroot into your blender, or, you can cut the beetroot into cubes to steam then blend. I’ll leave that part up to what works for you and what appliances you have in your kitchen.
The mix is on the thicker side, as we like thick pancakes in our house. Also, my kids like medium sized pancakes, so the thick mix makes it easier. However, if you want to make large pancakes add more milk so the mix will spread better, or if you like thinner pancakes add more milk (probably no more than 1/2 cup). This will also vary the quantity. I haven’t included a quantity in the recipe and cooking time. The quantity will depend on the amount of batter you scoop into the fry pan for each pancake. The pancakes go a brown colour once cooked with just a hint of that yummy beetroot flavour.
My kids also like eating them cold in their lunch boxes the day after I’ve made them. I even make them for them for those nights when you just don’t want to cook.
These pancakes were an obvious inspiration from the pink pancakes I used to make. I hope you enjoy them as much as we do.
|Prep time||Total time|
|10 mins||10 mins|
Author: Tracey Francis of Essential Olie
- 1 cup Gluten Free Flour (*highly recommend you use my sweet sorghum blend)
- 1 teaspoon Gluten Free Baking Powder
- 1 teaspoon Gluten Free Baking Soda
- 2 teaspoons Vanilla Powder (or extract)
- 1 teaspoon Cinnamon Powder
- ¼ cup Beetroot Puree*
- 1 egg
- 1 cup Milk (Dairy or Non-Dairy)**
- In a blender, combine beetroot puree, egg and milk and blend til smooth.
- In a large bowl, sift or whisk together gluten free flour, baking powder, baking soda, vanilla powder (if using extract put it in with the milk mix) and cinnamon powder.
- Using a hand whisk, mix the pink milk mix into the flour mix.
- Leave for 5 minutes.
- Heat over a medium to high heat your fry pan or pancake pan. Add oil (we use coconut oil) then scoop in your pancake mix (it will be thick, so if you like it thinner remember to add a little more milk). I use a size 16 ice cream scooper and it makes 12 pancakes.
- When each pancake has bubbled it’s time to turn and cook on the other side.
* Beetroot puree – I wash and peel a bunch of beetroot then put them through my juicer. I then add the pulp back into the juice, stir and measure out ¼ cups into small zip lock bags (labelled with beetroot puree and date) and put what I don’t need in the freezer for future beet pancake batches.
** If you want to make larger pancakes or thinner pancakes then you will need to add more milk.
My kids love these Beet Pancakes with defrosted frozen raspberries and a little bit of ginger or maple syrup.