Beetroot pancakes
Today we have a new recipe from @voll_korn for you: Beetroot pancakes with beetroot from the Vitavit® Premium pressure cooker and the pancakes from the Ceratal® pan.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 | medium-sized beetroot |
| 1 | small bananas |
| 3 | Eggs size M |
| 70 ml | Almond drink or milk |
| 2 tbsp | maple syrup |
| 1 tsp | Vanilla extract |
| 60 g | Oat flour |
| 60 g | Buckwheat flour |
| 40 g | Almond flour |
| 1 tsp | Baking powder |
| Tip: | Instead of oat and buckwheat flour, you can use the same amount of wheat flour or spelt flour |
Instructions
Step 1 of 5:
Place beetroot in the steam insert. Fill the pressure cooker with 250 ml of water, place the steam insert in the pressure cooker. Close the pressure cooker and set to the second cooking level. When the green ring appears, cook beetroot for 20 minutes. Remove the pressure cooker from the heat, let it steam out, and open it.
Step 2 of 5:
Roughly chop the beetroot and banana.
Step 3 of 5:
Add all ingredients except flour and baking powder to the blender and puree until creamy. Add the dry ingredients and continue blending until a smooth mixture forms.
Step 4 of 5:
Heat a pan over medium heat, brushing with oil if desired. Add 2 tbsp of batter per pancake to the pan and cook on one side for approx. 2 minutes until small bubbles form. Flip the pancakes and cook on the other side until golden brown.
Step 5 of 5:
Serve the pancakes with fruit, berries, chopped almonds, and maple syrup.
