- 150g plain flour (see our note below)
- 1 tsp baking powder
- A pinch of sea salt
- 2 eggs
- 125ml full cream milk (see our note below)
- 2 tbsp sugar or honey (optional)
- 1 tsp vanilla extract or seeds from ½ vanilla pod (optional)
- 3 tbsp freshly grated (and peeled) beetroot
- 3 tbsp finely chopped dark chocolate
- 1 tsp ground cinnamon
- 2 tbsp butter or coconut oil, plus extra for cooking
Prep: 20 mins | Cook: 25 mins
You can pretty much use any kind of flour – buckwheat, gluten-free, wholemeal, spelt, rye… whatever you prefer. If you use a wholegrain flour, lower the amount to 125g.
You can also use any kind of milk you like, such as almond or soya. Or you can even swap the milk out for juice, coconut water, maple water – whatever you’ve got, need to use up, or fancy.
1. Sift the flour into a large bowl. Mix in the baking powder and salt. Add the eggs, milk, honey/sugar and vanilla. Whisk everything together to make a batter the consistency of double cream.
2. Stir in the beetroot, chocolate and cinnamon.
3. Set a large frying pan over high heat. Add 2 tbsp butter or oil. Swirl the butter or oil around the pan until melted. Whisk into the batter.
4. Add a fresh gloss of butter or oil to the pan, just enough to coat it. Dollop 1-2 tbsp batter to the pan for each pancake, depending on how big you want them. You should be able to cook 2-3 pancakes at a time. Cook for 2-3 mins till the top of the pancakes starts to look set and lots of bubbles have formed.
5. Flip the pancakes over with a spatula or palette knife. Cook for another 2-3 mins till golden brown and set underneath. Pop on a plate. Repeat till the batter is used up, adding more butter or oil to the pan as you need it. You can keep the pancakes warm in a low oven as you cook them. Serve with your favourite pancake toppings.