These vibrant and nutritious pancakes combine the earthy sweetness of beetroot with the burst of tangy blueberries, all packed into wholesome buckwheat flour. They're not only delicious but also loaded with antioxidants and fiber. Perfect for a delightful and healthy breakfast or a veggie dessert option.
Ingredients:
- 1 cup grated beetroot
- 1 cup buckwheat flour
- 1/2 cup blueberries
- 1 tablespoon ground flaxseeds
- 1 tablespoon maple syrup
- 1 cup plant-based milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
- Coconut oil for cooking
Instructions:
Grate the beets and add the buckwheat flour, blueberries, ground flaxseeds, maple syrup, plant-based milk, vanilla extract, baking powder, and a pinch of salt
Mix the ingredients together until they are well mixed
Put a nonstick pan on medium heat and add a little coconut oil to it
Put about a quarter cup of the batter on the pan for each pancake
Cook for two to three minutes, or until the top starts to bubble
After flipping, cook for another two to three minutes, or until golden brown and done all the way through
Do it again with the rest of the batter
Top it with your favorite things, like vegan yogurt, fresh fruit, or maple syrup, and serve it warm
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