BEETROOT PANCAKES 🥞💗

⏰ Prep 15 minutes

👶🏻 Suitable from 6 months

🌱 Vegan

❄️ Store in the fridge in an airtight container for a couple of days, or freeze for up to 3 months

Pretty delicious and super healthy! I’m in love with these beetroot pancakes!💗 Grace really enjoyed them! I’ll do it more often from now on! Did you know beetroots are a great source of fiber, folic acid, antioxidants, potassium, iron, and vitamin C? Extra bonus for these lovely pancakes!

Ingredients

• 100g beetroot, peeled and cooked

• 1 banana (approx. 100g)

• 100g oat flour (whizz rolled oat up in a blender)

• 100ml milk of choice

• 1 tsp vanilla extract (optional)

• 1 tsp baking powder (optional- it’s to make them fluffy)

• 1-2 tbsps maple syrup/agave syrup/honey (avoid honey for babies under one), optional-I didn’t use it

Method

1. Place beetroot, banana and milk into a food processor and pulse until well combined.

2. Add the rest of the ingredients and pulse again until they form a smooth, thick batter.

3. Then pour 1-2 tablespoon of batter onto a non sticky skillet (or lightly greased with coconut oil) on a low heat.*

4. As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking the pancakes, flip and cook the other side until brown.

5. Repeat until the pancake mixture is finished.

6. Enjoy! * NOTE: keep the heat quite low on the pan. If the heat is too high the pancakes will burn and turn a brown colour on the outside. They may take a little longer to cook on a low heat but the pancakes will keep that pretty vibrant colour.

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