Savory Beetroot Pancakes
These savory beetroot pancakes are a delicious and nutritious way to start your day. They're made with shredded beetroot, gluten-free flour, baking powder, salt, egg, milk, and olive oil. Simply whisk together the dry ingredients in a large bowl, then whisk together the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and stir until just combined. Heat the olive oil in a large skillet over medium heat and drop the batter by 1/4 cupfuls into the skillet. Cook for 2-3 minutes per side, or until golden brown. Serve with your favorite toppings, such as eggs, avocado, or salsa.
Beetroot pancakes have been a staple in my diet for years. I first discovered them when I was living in Eastern Europe, and I've been hooked ever since. They're a delicious and nutritious way to start your day, and they're also very easy to make. I've experimented with many different recipes over the years, and this one is my favorite. It's simple, flavorful, and gluten-free.
Savory Beetroot Pancakes Savory Beetroot Pancakes Savory Beetroot Pancakes Savory Beetroot Pancakes
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup shredded beetroot
  • 1/2 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup milk
  • 1 tablespoon olive oil
Instructions
  1. In a large bowl, whisk together the beetroot, flour, baking powder, and salt.
  2. In a separate bowl, whisk together the egg and milk.
  3. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Drop the batter by 1/4 cupfuls into the skillet and cook for 2-3 minutes per side, or until golden brown.
  6. Serve with your favorite toppings, such as eggs, avocado, or salsa.
Why It Works
  • The shredded beetroot adds a beautiful color and earthy flavor to the pancakes.
  • The gluten-free flour makes the pancakes light and fluffy.
  • The baking powder helps the pancakes to rise.
  • The salt balances out the sweetness of the beetroot.
  • The egg and milk add moisture and richness to the pancakes.
  • The olive oil helps the pancakes to brown evenly.