Beetroot Pancake Recipe: A Vibrant and Wholesome Breakfast
Beetroot Pancakes are a delightful, healthy, and visually striking way to start your day. The natural sweetness and vibrant color of beetroot infuse these pancakes with a subtle earthiness and a pop of pink, making them a fun and nutritious breakfast choice. Perfect for a weekend morning or even as a treat to encourage kids to enjoy beetroot, this recipe combines wholesome ingredients like whole wheat flour, milk, and eggs to create fluffy pancakes that are both light and satisfying. Paired with fresh fruits and a drizzle of powdered sugar, these beetroot pancakes are an absolute hit!
Cuisine: Continental
Course: World Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot | 2, peeled and cut into chunks |
| Whole Wheat Flour | 1 cup |
| Baking Powder | 1/2 teaspoon |
| Sugar | 4 tablespoons |
| Oil | 1 teaspoon (for batter) + as required for cooking |
| Milk | 1 cup |
| Whole Egg | 1 |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 150 |
| Carbohydrates | 30g |
| Protein | 5g |
| Fat | 3g |
| Fiber | 4g |
| Sugar | 12g |
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Serves: 4
Instructions
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Cook the Beetroot: Begin by washing the beetroot thoroughly. Peel the skin and cut it into chunks. In a pressure cooker, add the beetroot pieces along with 2 tablespoons of water. Pressure cook for about 3 to 4 whistles. Once done, turn off the heat and let it cool. Afterward, drain any excess water and allow the beetroot to cool completely.
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Prepare the Beetroot Puree: Once cooled, transfer the cooked beetroot to a blender and pulse until you have a smooth puree. Set aside.
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Make the Pancake Batter: In a mixing bowl, add the beetroot puree along with whole wheat flour, baking powder, egg, milk, oil, and sugar. Stir everything together and blend until smooth. You should have a thick batter. Let the batter sit for about 10 minutes to allow the flavors to meld.
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Adjust the Consistency: After the batter has rested, check the consistency. If the batter feels too thick, you can add a little water to adjust it to a smooth, pourable consistency.
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Cook the Pancakes: Heat a non-stick pan or griddle and drizzle some oil. Once the pan is hot, pour a ladle full of the beetroot pancake batter onto the griddle. Do not spread it; allow it to form a thick circle. Cook the pancake on medium heat. You will notice bubbles forming on the top as it cooks. Once the pancake is golden brown on the underside, carefully flip it over to the other side and cook for another few seconds until done. Repeat with the remaining batter.
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Serve: Once cooked, place the beetroot pancakes on a serving plate. Dust with powdered sugar and garnish with fresh fruits of your choice, such as berries, banana slices, or apple wedges.
Serving Suggestions
For an extra touch of indulgence, serve the Beetroot Pancakes with a cup of Punjabi Style Espresso Coffee, a perfect drink to complement the sweetness and flavor of the pancakes. You can also add a Classic Grilled Tomato Cucumber Sandwich with Chutney to round out the meal and make it a truly satisfying breakfast experience.
Tips and Variations
- For a dairy-free version, substitute the milk with almond or oat milk and the egg with a flax egg (1 tablespoon ground flax seeds + 3 tablespoons water).
- For a more indulgent treat, try drizzling some honey or maple syrup over the pancakes before serving.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 2 days. Reheat them in a toaster or on a pan before serving.
Enjoy this vibrant and wholesome beetroot pancake recipe as a creative addition to your weekend breakfast repertoire!
