Beetroot and Date Pancakes

Beetroot is a fantastic addition of iron and powerful antioxidants. It also provides a unique sweet flavor to any recipe or dish, and more importantly, gives a cool pink color that no one can ignore.

The combination of dates and beetroot creates extra sweetness and a welcome addition of dietary fiber.

You can make these pancakes for Saturday morning or whenever you want to impress someone special (say, for a festive dinner?)

A bit about Beetroot and Date Pancakes

• To make the pancakes, I used fresh peeled beetroot boiled in a pot with hot water for about 15 minutes. You can also cook it in the microwave or use vacuum-packed beetroot. It doesn't matter.
• To add sweetness to the pancakes (after all, they need to be sweet), I added 4 dates and half a banana. You can skip the dates entirely and add an extra half banana instead of what’s mentioned in the recipe itself.
• The base of the pancakes is oat flour, which is actually fine oats that I ground in a blender for a few seconds until I got a flour consistency.
• A vital part of creating the unique texture of these pancakes is vegan yogurt. I used Tnuva soy yogurt with no added sugar. You can use any other vegan yogurt you have.
• An excellent egg substitute is a "flax egg" – a mixture of freshly ground flaxseed with a little water that manages to bind the whole mass together into pancakes. You can also replace the flax with chia seeds.
• You don't have to fry the pancakes with a lot of oil. A high-quality non-stick pan and half a teaspoon of oil will be perfectly sufficient.
• I served the beetroot and date pancakes with vegan yogurt on top, dried beetroot, and plenty of maple syrup.

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Nutritional Values for Beetroot and Date Pancakes

One pancake out of 10 contains:

• 134 kcal
• 5g protein
• 23g carbohydrates
• 2.6g fat
• 2.5mg iron

Another amazing recipe with beetroot?

Beetroot and Date Pancakes

Prep Time 5 minutes

Cook Time 5 minutes

Servings 10 fluffy pancakes

Calories 134 kcal

Ingredients

• 2 cups oats 200g
• 1.5 tsp baking powder
• 1/4 tsp salt
• 1 tbsp flaxseeds 20g
• 60 ml water 3 tbsp
• 1 container soy yogurt (no added sugar) 125g
• 2 tbsp vanilla extract
• 1 beetroot peeled and diced
• 1/2 banana
• 4 pitted dates
• little oil for frying

For serving

• 1 soy yogurt
• drizzle of maple syrup

Instructions

1. Grind the flaxseeds in a spice grinder and mix in a small bowl with 3 tablespoons of water. Set aside until it thickens. This "flax egg" will help bind all the pancake ingredients together.

2. In a food processor with a steel blade, pulse the oats with the baking powder until you get a fine flour-like powder. You can also use a blender.

3. Once you have a fine flour, remove it and set aside.

4. Place the beetroot cubes in a glass bowl, cover, and microwave for 7 minutes until the beetroot softens.

5. Alternatively, you can roast the beetroot in the oven for about 20 minutes at 180°C.

6. If using vacuum-packed beetroot, there is no need to cook it beforehand.

7. Transfer the cooked beetroot, pitted dates, banana, flax mixture, yogurt, vanilla extract, and salt to the food processor.

8. Process all ingredients thoroughly until you get a very smooth, wet batter.

9. If the batter seems too dry, add a little more yogurt or soy milk.

10. Gradually add the oat flour while mixing. You can also run the food processor briefly until the texture is uniform.

11. Heat a high-quality non-stick pan with a little oil.

12. Add a tablespoon of batter to the pan for each pancake and fry on low heat for about 2-3 minutes until browned.

13. Using a spatula and a fork, carefully flip the pancake and fry on the other side.

14. Serve with soy yogurt and maple syrup.