Pink pancakes with raspberry sauce
Hol Dir die Kitchen Stories-App
Ingredients · Servings 4
- 200 g Roti Bete
- 300g raspberries
- 400 ml whole milk
- 120 g rolled oats
- 1 tsp sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.25 tsp salt
- 3 tablespoons lemon juice
- 4 tbsp maple syrup
- 2 tablespoons of icing sugar
- Vegetable oil (for frying)
- Blueberry (for garnish)
- Raspberry (for garnish)
- Icing sugar (for garnish)
Method · 25 min
- Blend the raspberries together with the lemon juice, maple syrup and powdered sugar with a hand blender until smooth.
- Peel and dice the beetroot. Process it in a food processor with a quarter of the milk and the rolled oats until smooth. In a bowl, whisk the mixture with the remaining milk, sugar, baking powder, ground cinnamon, and salt until a light and fluffy batter forms.
- Heat oil in a non-stick frying pan. Using a spoon, add a small amount of batter to the pan, forming a round pancake approximately 6-8 cm in diameter. Cook over medium heat for about 3 minutes, flip, and cook for another 3 minutes. Stack the pancakes as high as desired. Spoon some raspberry sauce between each layer. Finally, garnish with the remaining raspberry sauce, blueberries, raspberries, and powdered sugar.
These pink pancakes are a real eye-catcher and a super healthy way to start the day. Beetroot contains the pigment betalain, which is known for its antioxidant properties. Since this recipe also doesn't use any flour, this breakfast is guaranteed to be light on the stomach.
- Blend the raspberries with the lemon juice, maple syrup, and powdered sugar using an immersion blender until smooth. 300 g raspberries, 3 tbsp lemon juice, 4 tbsp maple syrup, 2 tbsp powdered sugar.
- Peel and dice the beetroot. Process it in a food processor with a quarter of the milk and the rolled oats until smooth. In a bowl, whisk the mixture with the remaining milk, sugar, baking powder, ground cinnamon, and salt until a light and fluffy batter forms. Ingredients: 200g beetroot, 400ml whole milk, 120g rolled oats, 1 tsp sugar, 1 tsp baking powder, 1 tsp ground cinnamon, 0.25 tsp salt.
- Heat oil in a non-stick frying pan. Using a spoon, add a small amount of batter to the pan to form a round pancake approximately 6-8 cm in diameter. Cook over medium heat for about 3 minutes, flip, and cook for another 3 minutes. Stack the pancakes as desired. Spoon some raspberry sauce between each layer. Finally, garnish with the remaining raspberry sauce, blueberries, raspberries, and powdered sugar. (Vegetable oil for frying, blueberries for garnish, raspberries for garnish, powdered sugar for garnish)
