Beetroot pancakes

Beetroot pancakes

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(4 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4

Whizz beetroot into an easy batter to make these bright purple pancakes, then top with a warm fruit compote for a hearty weekend brunch. You can use this recipe to make blini-style canapés, too.

Nutrition and extra info

  • Nut-free
  • Vegetarian

Nutrition: per serving

  • kcal339
  • fat11g
  • saturates5g
  • carbs48g
  • sugars10g
  • fibre3g
  • protein11g
  • salt1g
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  • 3 small cooked whole beetroot, chopped



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 50ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 200g self raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • ½ tsp vanilla extract
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 25g butter, melted plus extra for frying



    Butter is a dairy product made from separating whole milk or cream into fat and…

To serve (optional)

  • 200g frozen mixed berries
  • 2 tbsp blackcurrant jam
  • 100g Greek yogurt


  1. 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.

  2. 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.

  3. 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.

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