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  • Tracey Raye

Beetroot Pancakes with Coconut 'Cream-Cheese' Dressing

Updated: Jan 31


Beetroot has a special place in my heart. I don’t know whether it’s the vibrant purple colour, the sweet, earthy flavour that melds beautifully into salad as much as it does chocolate cake or perhaps the fact that I experience a strange kind of calm satisfaction as I stand at my open fridge door munching on their delicious flesh as a sneaky ‘pick-me-up’ during the day.

Because of this love affair, I couldn’t help but take the opportunity to mould this veggie into a delicious pancake.

So often when we're trying to ‘get healthy’, we resign ourselves to the fact that the only way to that perfect body or stable blood sugar is ‘salads for life!’. Now, while I do enjoy a good salad, I don’t want to eat them all the time – especially if they don’t excite me! I think that the reason so many of us fall off the health wagon is because it’s not fun. It feels like a struggle…& honestly, who wants more struggle in their lives?

These pancakes provide massive amounts of fibre, healthy fat & don’t forget the little liver cleansing action that the beetroot will provide! But most importantly – they’re FUN! They’re satisfying, delicious and a great dish to convert a few friendly naysayers onto your new lifestyle (tried & tested!).

Ingredients:

  • 1 small fresh beetroot, cooked & peeled

  • 1 cup flour (einkorn/spelt/oat)

  • 1 cup milk (almond/oat/coconut)

  • 1 tbsp baking powder

  • 1 tsp ground flaxseed

  • 2 tbsp coconut oil, melted

  • ¼ cup maple syrup

Vanilla Cream Cheese Dressing

  • ½ cup coconut yogurt

  • ¼ cup coconut milk

  • ¼ cup maple syrup

  • 1 tbsp vanilla extract or 1 fresh vanilla pod

Method:

  1. To cook the beetroot: Boil beetroot in a pot of water until soft. When cooled, simply rub away the skin – it should come away easily, trust me, I used to skin boxes of beets every day when I worked at a food market. Just be sure to wear gloves!!

  2. Blend the beetroot, milk, flax, coconut oil & maple syrup together until smooth. Sift flour & baking powder together & fold into the wet mix. Leave to sit for 5 minutes while you make the dressing.

  3. For the vanilla cream, simply combine all your ingredients and whisk together until smooth.

  4. Heat a little coconut oil in a pan & using an ice-cream scoop, add your batter spreading into a nice circle. Cook for 2-3 minutes until the top bubbles and flip onto the other side for a further minute until golden brown.

  5. To serve, simply plate your pancakes and drizzle with your dressing as generously as desired. You can add some fruit, cocoa, melted chocolate, more maple syrup…the options are endless!


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©2017 TRACEY RAYE, LONDON