Pink (Beetroot) Pancakes – a delicious recipe with salt, Egg, flour, baking powder, Apple Juice, beetroot. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Whisk the egg until frothy.
2
Add flour, baking powder and salt.
3
Pour in the apple juice.
4
Give it all a good whisk.
5
Fold in the beetroot and spice.
6
Warm a frying pan over high heat.
7
Brush on a bit of olive oil.
8
Drop in dessert spoonfuls of the pancake batter into the centre of the pan.
9
Grab a spatula.
10
As soon as the pancake starts to bubble up in the centre, flip it over and cook for 2 minutes or so, until cooked through.
11
Don't be tempted to press the pancake down in the pan as it cooks as this will press out all the lovely air bubbles that make it nice and fluffy.
12
When all your pancakes are cooked, add a dot of butter on the top of each, and then serve with a drizzle of honey.
171
kcal
Calories
3
g
Fat
31
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pinch salt, 1 Egg, 1 cup plain white or wholewheat flour, 2 tsp (heaped) baking powder, and more.
Yes, Pink (Beetroot) Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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