Beetroot Pancakes

Nov 6, 2017 | 0 comments

Beetroot Pancakes 

Ingredients:

3-4 small beetroots – cooked and skins removed

2 Free Range Eggs

2 tbsp Pye’s Raw Honey

200g Stoneground Cake Flour

2 tbsp Longshadow Cream Cheese

1 tbsp Longshadow Plain Yoghurt

250ml Milk

Method:

Place everything except the milk into a food processor and blend until smooth. Gradually add the milk until you reach your desired consistency. If you want large pancakes the mixture needs to be quite thin to spread around the pan evenly.

If you don’t have a food processor, grate the beetroot then beat the ingredients together as above with a wooden spoon or whisk.Heat a tiny amount of coconut oil in a non stick pan, until really hot.

Pour small spoonfuls of pancake mixture into the pan. Cook for a few minutes then turn.

Serve immediately with some honey.

 

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