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® Frying Pan.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 | medium red beet |
| 1 | small banana |
| 3 | medium eggs |
| 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 |
| Tipp: | instead of oat and buckwheat flour, you can use the same amount of wheat flour or spelt flour |
Instructions
Step 1 of 5:
Place the beetroot in the steamer insert. Fill the Pressure Cooker with 250 ml water, then place the steamer insert into the Pressure Cooker. Close the Pressure Cooker and select the second Cooking Levels setting. When the green ring appears, cook the beetroot for 20 minutes. Remove the Pressure Cooker from the hob, release the pressure, and open it.
Step 2 of 5:
Roughly chop the beetroot and banana into pieces.
Step 3 of 5:
Put all the ingredients except the flours and baking powder into the blender and blend until creamy. Add the dry ingredients and keep mixing until a smooth batter forms.
Step 4 of 5:
Heat the Frying Pan over a medium heat and brush with OIL if desired. Add 2 tbsp. of batter per pancake to the Frying Pan and cook for about 2 minutes on one side, 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.
