You’re probably swimming in social media pancake recipes at the moment. Not to mention the pink valentines recipes right?! I’m not really one for valentines day (the Gluten Eating Husband and I take it in turns to buy a card if we remember. Invariably someone feels guilty), but something obviously seeped in somewhere, because I found myself throwing these together for tea this week. Baby A is currently off egg as a trial to see if it helps her eczema so tried a ‘chia egg’ to bind this mix. It worked pretty well, and we served these with salmon, horseradish (for the grownups) and a generous helping of greens. You could even make them into a heart shape if you feel so inclined. I didn’t ;)
Makes 8 thick pancakes, about 10cm in diameter.
Simply whizz the following ingredients together in a powerful blender (if you don’t have a blender, whisk all ingredients together and fold through the grated beetroot):
- 1 tbsp milled chia seeds
- 100g buckwheat flour (I used sprouted buckwheat flour from Rude Health as it is certified gluten free)
- 100g gluten free plain flour
- 2 tsp baking powder
- 300ml of your usual milk (I used almond milk)
- 1 raw medium beetroot, peeled and chopped
Heat some oil in a pan, and spoon in about 2 tbsp per pancake. Cook for 2-3 minutes until bubbles appear on the surface before turning over and cooking for another 2 minutes on the other side.