Beetroot pancakes with feta cheese

Rode bieten pannekoek met feta 1.2
Beetroot and feta for breakfast? Give it a try…
5 van 2 Stemmen
Prep Time 50 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Own recipe, Vegeterian
Servings 10 pancakes

Ingredients
  

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.
Rode bieten pannekoek met feta frontaal 1 Copiar
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:

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

    • Avatar photo Patricia de Donder says:

      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

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

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