Always check the labels of the products you use.
Method
- 1
Roast. Heat the oven to 220°C, trim the beetroot leaves to 6 mm of stalk, scrub, set in a covered dish with 1 cm water and roast until very soft, 50-60 min depending on size.
- 2
Blend. Cool the beetroot covered, trim, peel and blend until smooth, measuring out 120 ml purée.
- 3
Sift. Sift 125 g wholemeal or teff flour, 60 g plain flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, a rounded ¼ tsp salt and 1 tbsp sugar if using (honey goes in with the wet ingredients).
- 4
Whisk. Beat 2 eggs with 360 ml buttermilk, 3 tbsp oil, 1 tsp vanilla, the beetroot purée and honey if using, then quickly whisk this into the flour mix and fold in 35 g chia seeds.
- 5
Cook. Heat a griddle over medium-high heat, brush with butter or oil, drop a scant 60 ml batter per pancake and cook until bubbles break through, waiting until they hold together as they are very moist.
- 6
Flip. Flip and cook until lightly browned, 1-2 min, moving cooked pancakes to a wire rack.
- 7
Serve. Serve with maple syrup and butter.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.2 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
12.2 g per serving
24.4 % of the 50 g daily maximum · 48.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- baking dish with lid or foil
- food processor
- sieve
- medium bowl
- large bowl
- whisk
- nonstick frying pan (30 cm) or griddle
- pastry brush
- 60 ml scoop or ladle
- spatula
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 434 kcal |
| Protein | 13.8 g |
| Carbohydrate | 59.4 g |
| of which sugars | 19.3 g |
| of which free sugars | 12.2 g |
| Fat | 16.9 g |
| of which saturates | 2.5 g |
| Fibre | 7.3 g |
| Salt | 2.4 g |
Protein per 100 kcal
3.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
