Beetroot pancakes

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 3 Beetroot
• 50 ml Milk
• 200g Self-raising Flour
• 1 tsp Baking Powder
• 2 tablespoons Maple Syrup
• 1/2 teaspoon Vanilla Extract
• 3 Egg
• 25g Butter
• 200g Frozen Mixed Berries
• 2 tablespoons Blackcurrant Jam
• 100g Greek Yogurt

Directions

1. step 1
2. Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.
3. step 2
4. Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy. Now create 3 or 4 pancakes each made from 2 tbsp of the batter. Cook for 2-3 mins then flip over and cook for a further minute until cooked through. Repeat with any remaining batter. Heat oven to lowest setting and keep the pancakes warm in there until needed.
5. step 3
6. Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins). In a small bowl stir together the remaining jam and the yogurt. Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.