Buckwheat Beet Pancakes with Blueberries
These gluten-free buckwheat pancakes are made vibrantly pink with pureed beets! The flavour is subtle and works well with the vanilla. Make them in heart shapes for Valentine's Day.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
- 115 g buckwheat flour
- pinch salt
- 1 tablespoon sugar
- 1 egg
- 1 cooked beet pureed (about 3 heaped tablespoons) (roasted, boiled or vacuum packed without vinegar works)
- 200 ml milk
- 1 tsp vanilla
- 50 g butter (1/2 a stick), melted
- 100 g blueberries
- 1 tablespoon oil for frying
In a large bowl, add the flour, salt and sugar and stir to combine.
Mix in the egg and beetroot puree, then stir in the milk, vanilla and melted butter.
Set the batter aside to rest for half an hour.
Heat the oil in a frying pan over a medium heat. Drop tablespoonfuls of batter into the pan and allow to spread out. Add some blueberries into the pancake. Cook until golden, then turn and cook the other side. Repeat with remaining batter.
To make heart shaped pancakes
Spoon the batter into a piping bag or squeeze bottle. Heat the oil in the pan, then squeeze the batter out to draw a heart shape. Cook until golden, then turn and cook the other side. Repeat with the remaining batter.
Calories: 305kcal | Carbohydrates: 31g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 151mg | Potassium: 349mg | Fiber: 4g | Sugar: 10g | Vitamin A: 485IU | Vitamin C: 3.5mg | Calcium: 95mg | Iron: 1.6mg