Beetroot pancakes
6 servings
60 minutes
Beet pancakes are a refined dish of Thai cuisine where traditional techniques intertwine with modern flavor trends. Historically, beets have been used in various cuisines due to their natural sweetness and rich color. Here they transform into tender, airy pancakes that delight the eye with their ruby hue and captivate with their delicate taste. Yogurt and coconut oil add creamy softness, while the combination of wheat and oat flour balances the texture. These pancakes are perfect for breakfast or a light dessert – they can be complemented with fruits, nuts, or honey for enjoyment in every bite. They are not only tasty but also healthy since beets are rich in antioxidants and oat flour promotes healthy digestion. An elegant and unusual dish worth trying!
1
Boil the beetroot and puree it with a blender.
- Beetroot: 1 piece
2
Combine milk, yogurt, eggs, vanillin, sweetener, and coconut oil in a deep bowl.
- Milk: 350 ml
- Plain (natural) yoghurt: 170 g
- Chicken egg: 2 pieces
- Vanillin: to taste
- Coconut oil: 2 tablespoons
3
Add the beetroot and mix well with a whisk.
- Beetroot: 1 piece
4
Mix both types of flour with the baking powder and sift into the dough, then mix thoroughly again.
- Whole wheat flour (stone-ground): 200 g
- Oat flour: 100 g
- Sugar substitute: to taste
5
Fry on both sides in a dry non-stick pan.
