These healthy beetroot pancakes are not only delicious but also nutritious. Made with grated beetroot and oat flour, they are gluten-free and vegan, making them a perfect choice for a wholesome breakfast or brunch.
Ingredients: 1 cup grated beetroot. 1 cup oat flour. 1/4 cup almond milk. 2 tbsp maple syrup. 1 tsp baking powder. 1/2 tsp vanilla extract. Pinch of salt. Cooking oil for frying.
Instructions: Grate the beets and mix them with the oat flour, almond milk, maple syrup, baking powder, vanilla extract, and a pinch of salt in a bowl. Mix the ingredients together until the pancake batter is smooth. Put a nonstick frying pan or skillet on medium heat and lightly oil it with cooking oil. For every pancake, pour 1/4 cup of the batter onto the pan. They are done when they are golden brown and cooked all the way through after about two to three minutes on each side. You can top the beetroot pancakes with fresh berries, yogurt, or extra maple syrup, or anything else you like. Have fun with your gluten-free and vegan pancakes made from beets!
Prep Time: 10 minutes
Cook Time: 15 minutes
The Culinary Symphony
