Beetroot Pancake Recipe: A Delicious and Colorful Twist on Your Morning Routine
Looking to add a healthy and visually vibrant twist to your breakfast? These Beetroot Pancakes are not only packed with nutrients but also burst with a stunning color that will make your morning feel special. Perfect for vegetarians and those who enjoy a hearty, wholesome meal, these pancakes are a delightful start to your day. Whether you’re preparing them for a lazy weekend breakfast or a busy weekday, these pancakes will impress with their fluffy texture, sweet flavor, and earthy goodness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot (peeled and cut into chunks) | 2 medium-sized beetroots |
| Whole Wheat Flour | 1 cup |
| Baking Powder | ½ teaspoon |
| Sugar | 4 tablespoons |
| Sunflower Oil | 1 teaspoon |
| Milk | 1 cup |
| Whole Egg | 1 large |
| Sunflower Oil (for greasing) | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 100-120 kcal |
| Protein | 3-4 g |
| Carbohydrates | 20-22 g |
| Fat | 3-4 g |
| Fiber | 2-3 g |
| Sugar | 5-6 g |
| Iron | 1.5 mg |
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 15 pancakes
Cuisine: Continental
Course: World Breakfast
Diet: Vegetarian
Instructions:
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Prepare the Beetroot:
Begin by thoroughly washing the beetroot. Peel the skin off and cut the beets into small chunks for easier cooking. -
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Cook the Beetroot:
Place the beetroot chunks into a pressure cooker along with 2 tablespoons of water. Close the lid and cook for 3-4 whistles. Once done, turn off the heat and allow the beetroot to cool for a few minutes. -
Puree the Beetroot:
After cooling, drain any remaining water from the beetroot and transfer it to a blender or food processor. Blend the beetroot into a smooth puree, making sure there are no lumps. -
Make the Pancake Batter:
In a large mixing bowl, combine the beetroot puree with whole wheat flour, baking powder, sugar, milk, egg, and sunflower oil. Mix well until everything is fully incorporated and you have a thick, smooth batter. If the batter is too thick, you can add a little water to adjust the consistency. -
Rest the Batter:
Let the pancake batter rest for about 10 minutes. This allows the flour to hydrate and gives the baking powder time to activate, resulting in fluffier pancakes. -
Cook the Pancakes:
Heat a non-stick griddle or frying pan over medium heat. Drizzle a little sunflower oil to grease the surface. Pour a ladleful of pancake batter onto the pan, but don’t spread it out. Let it cook undisturbed for a few minutes until bubbles form on the surface of the pancake. -
Flip and Cook the Other Side:
Carefully flip the pancake over using a spatula and cook the other side for an additional 1-2 minutes until golden brown. Remove from the pan and set aside. -
Serve:
Repeat the process with the remaining batter, greasing the pan with oil as needed. Once all the pancakes are cooked, arrange them on a serving plate.Dust the pancakes with a light sprinkling of powdered sugar for a touch of sweetness. Garnish with fresh fruits like berries, bananas, or apple slices for an added burst of color and flavor.
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Optional Pairing:
For a more indulgent breakfast, serve your beetroot pancakes with a cup of Punjabi Style Espresso Coffee and perhaps a Classic Grilled Tomato Cucumber Sandwich with Chutney on the side for a complete meal.
Tips for the Perfect Beetroot Pancakes:
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Adjust the sweetness: Depending on how sweet you like your pancakes, you can adjust the sugar quantity in the batter. You can also replace sugar with natural sweeteners like honey or maple syrup for a healthier alternative.
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Substitute flour: For a gluten-free version, you can replace the whole wheat flour with a gluten-free flour blend. Make sure to add a little xanthan gum or another binder to maintain the pancake’s texture.
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Add-ins: Feel free to mix in some chocolate chips, chopped nuts, or dried fruits into the batter for added texture and flavor.
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Serving Variations: You can serve the pancakes with a drizzle of maple syrup, a dollop of Greek yogurt, or even some homemade fruit compote to elevate the flavor even more.
Why You Should Try Beetroot Pancakes:
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Health Benefits of Beetroot: Beetroot is a powerhouse of nutrients, including fiber, folate, and potassium. It’s also rich in antioxidants, which help in reducing inflammation and improving overall health. Plus, the natural sweetness of beetroot adds a unique flavor to the pancakes without needing to overdo the sugar.
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Great for a Vegetarian Diet: These pancakes are perfect for anyone on a vegetarian diet, as they provide a good balance of carbohydrates, protein, and healthy fats, making for a filling and nutritious meal.
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Kid-friendly: If you have picky eaters at home, these beetroot pancakes are a great way to sneak in some healthy vegetables while keeping the taste delicious. The vibrant pink color is sure to appeal to children and make the meal more fun.
This Beetroot Pancake recipe will surely become a favorite in your breakfast repertoire. The natural sweetness of the beetroot, combined with the wholesome goodness of whole wheat flour, makes these pancakes a guilt-free indulgence that’s perfect for any day of the week. Whether you’re serving them on a weekend brunch or preparing them for a weekday morning, these pancakes are guaranteed to brighten up your plate and nourish your body. Enjoy the colorful and healthy start to your day!
