Buckwheat and Beetroot Pancakes with Berries Recipe

Serves:

4-6

Ingredients

1 cup (130g) buckwheat flour
¼ cup (65g) coconut flour
1 tsp baking powder
1 tsp ground cinnamon
½ cup (120g) grated beetroot (about 1 beetroot)
1 tbsp coconut sugar
1 tbsp chia seeds
2 cups (500 ml) soy milk
2 tbsp ghee
150g raspberries
2 tbsp raw honey

Method

1. Sift the flours, baking powder and cinnamon into a bowl. Stir in the beetroot and sugar and make a well in the centre.

2. Whisk together the chia seeds and milk.

3. Add the wet ingredients to the dry ingredients and mix to combine. Allow to stand for 5–10 minutes to thicken slightly. You want the batter to be a thin pouring consistency, not thick, or the pancakes will be stodgy.

4. Heat a little of the ghee in a large non-stick frying pan over medium heat, add 3 tablespoons of batter per pancake to the pan and cook four at a time. Cook until bubbles appear on the surface, about 3 minutes, then turn and cook on the other side for 2 minutes. Transfer to a plate and keep warm.

5. Repeat with the remaining batter until you have 10 pancakes in total.

6. Serve the pancakes topped with the raspberries and drizzled with the honey.

Recipe extracted from The Yogic Kitchen by Jody Vassallo, published by HQ HarperCollins in print and ebook.

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