Beetroot Pancake Stack Recipe

Name: Beetroot Pancake Stack
Total time: 70 min
Yield: 4
Ingredients: 1 cup Beetroot puree; 1.5 cup Milk; 2 Eggs; 1 tbsp White vinegar; 2 cup All-purpose flour; 1 tsp Baking powder; 1 tbsp Sugar; 4 tbsp Whipped cream; 2 Apples; 0.5 cup Pomegranate seeds; 0.5 cup Flaked almonds

Delicious and visually stunning, these fluffy beetroot pancakes are a treat for all your senses. Enhanced with whipped cream, apple slices, pomegranate seeds and flaked almonds, this is a recipe worth waking up for.

medium

01:10

METHOD

Step 1.
Combine beetroot puree, milk, eggs and vinegar in a large bowl.
Step 2.
In a separate bowl, combine flour, baking powder, and sugar.
Step 3.
Gradually add the dry ingredients to the beetroot mixture and stir well.
Step 4.
In a pan with no oil lightly toast the flaked almonds, be careful not to burn them.
Step 5.
In a new non-stick pan heat and then ladle 1/4 cup of the batter to form pancakes.
Step 6.
Cook until bubbles appear, flip and cook on both sides.
Step 7.
Stack pancakes with whipped cream and apple slices in between the layers, top with pomegranate seeds, and the toasted almonds. Enjoy!