Beetroot pancakes with feta cheese

Beetroot pancakes with feta cheese

Beetroot and feta for breakfast? Give it a try…

5 van 2 Stemmen

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 50 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine Own recipe, Vegeterian

Servings 10 pancakes

Ingredients

  

1x2x3x

Pancakes

• 80 gr oatmeal flour you can grind flakes in a cutter
• 300 gr cooked beetroot
• 5 tbsp almond milk
• 2 tsp baking powder
• 1 pich salt
• 2 tbsp cocos blossom sugar
• oliveoil to bake
• 200 gr feta

strawberry sauce

• 10 strawberries
• 1 tblsp agave syrup

Instructions

 

The pancakes

• Cut the beetroot into pieces and finely chop into a cutter
• Beat the egg and mix it with the milk, beetroot, oatmeal, baking powder, salt and coconut blossom sugar. Mix well with a spoon. Add extra almond milk if the dough is too consistent.
• Take a small pancake pan (I have one of ø 15 cm), heat a little oil and spoon a bit of dough into the pan with a small ladle. Make slanted circular movements with the pan so that the dough can spread over the bottom. After about 2 minutes you can turn the pancake with a flat scoop.

the strawberrie sauce

• Cut the strawberries into pieces and heat them in a pan on a low heat, together with the syrup. Add 1 tablespoon of water if necessary. You can also prepare the sauce cold: Put the strawberries and the syrup in a cutter and mix into a homogeneous sauce.

To serve

• Crumble the feta cheese. Put two pancakes on a plate. Sprinkle with the feta and spoon over a tablespoon of strawberrie sauce.

Notes

A fun and tasty variant of pancakes. In Greece and several other Mediterranean countries, feta is often on the menu in the morning. Really worth a try.

Keyword veggie, easy cooking, healthy recipe, recetas originales, beetroot, breakfast pancakes, pancakes

Tried this recipe?Let us know how it was!

2 responses to “Beetroot pancakes with feta cheese”

1. Preya says:

   14/04/2023 at 06:00

   
   Should we boil beetroots before grindind into paste or we can use raw beetroots…
   Any difference?

   Reply
   • Patricia de Donder says:

     17/04/2023 at 16:54

     Hi,
     First of all, many thanks for your question!
     Yes there is a big difference. I used pre-cooked beetroots. These give a smooth paste otherwise it will be crumbled.
     Good luck! Greetings from Spain, Patricia

Bekijk ook deze recepten

Green asparagus soup with spring onion and basil

Craving a healthy and delicious soup packed with fresh vegetables?

>> Read more

Fig and crunchy almond breakfast

Give your morning a boost with this nutritious and deliciously flavourful breakfast.

>> Read more