Beetroot pancakes

Pink pancakes? Teresamisu says yes! And you can use sweet or savoury toppings with them, so they’re the delicious and healty choice for your breakfast or even lunch.

Ingredients

• 1 beetroot
• 1 egg
• 350 ml plant milk
• 120 g spelt or buckwheat flour
• Coconut oil

Method

Add the beetroot, egg and plant based milk to the blender and blend together with a pinch of salt, until you get a smooth mixture. Add the flour and blend again. Fry the pancakes on some coconut oil in a non-stick pan. Serve with avocado, hummus and fresh greens.