These small portions of dough are one of my weaknesses. This is the first time I have used beetroot as an active ingredient for dye the dough pink and I liked it a lot. In addition to being very easy to prepare, it gives us the possibility of dress up vegetables in our meals and thus reach 10 servings of fruits and vegetables each day.
It is a recipe that adapts to taste also, replacing the beetroot with spinach, carrot, squash or zucchini. Likewise, for a version suitable for celiacs, you can opt for the variety of gluten-free flours, be it rice, quinoa or buckwheat for a plus of nutrients. Even with the premix available in supermarkets it works wonders.
I recommend these pancakes in the morning, especially if you like salty breakfasts, to start the day in a special way. However, for the afternoon they are also a success and can be transported in an airtight container or between two napkins for a snack on the go.
In a food processor or blenderdump all the ingredients and grind until all the ingredients are mixed and achieve a pink dough.
With the help of a measuring spoon or cup, pour the mixture into a skillet or griddle previously painted with olive oil. According to the size of each pancake, it will be the final number of servings.
Cook for a few minutes, 1 to 2 minutes, until start to bubble and the dough thickens. Place the blueberries on the surface, optionally. With a spatula, turn to cook a few more minutes.
Non-Stick Induction Pans, 20 cm Non-Stick Frying Pan, Cast Aluminum Stone Pan, PFOA Free, Suitable for All Types of Cooking. (Grey, 20_cm)
With what to accompany the beetroot pancakes
These beetroot pancakes They can be served with many ingredients and in all cases, they will be equally delicious. With agave syrup or honey they are a success, but also with whipped cream, a spoonful of mascarpone cheese, vanilla ice cream or with plum, red fruit or orange marmalade is a hit.
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