Recipe of the week – Beetroot Pancakes

These pink pancakes can bring a bit of colour to your breakfast this weekend!  We wrote about the fabulous qualities of beetroot this week – and this recipe is a great way of incorporating this colourful vegetable into your meals if you don’t fancy munching on a whole one as a healthy snack!


1 egg
1 mug of plain white or wholewheat flour
2 heaped tsp baking powder
190ml apple juice
125ml fresh beetroot (cooked or raw), finely grated
½ tsp mixed spice
A dash of olive oil for frying
Butter and honey, to serve


1. Whisk the egg until frothy. Add flour, baking powder and a pinch of salt. Pour in the apple juice. Give it all a good whisk, then fold in the beetroot and add the mixed spice.

2. Warm a frying pan over a high heat. Brush on some olive oil. Place dessert spoonfuls of pancake batter in the middle of the pan.

3. As soon as the pancake starts to bubble in the centre, flip it over for 2 minutes or so, until cooked through. Don’t be tempted to press the pancake down in the pan as it will expel all the lovely air bubbles that make it nice and fluffy.

4. When all your pancakes are cooked, drop a dot of butter on to the top of each, and then drizzle with honey. Best served accompanied by a nice cup of tea.

We found this recipe on the Guardian website, though it originally came from the food box delivery folks at Abel and Cole.

  • Ann White
  • 04 Oct 2013

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