Beetroot and Chia Pancakes
Inspired by techniques from NYT Cooking.
Earthy beetroot pancakes speckled with chia seeds, their natural sweetness balanced with maple syrup and butter.
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Method
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Equipment
- baking dish with lid or foil
- food processor
- sieve
- medium bowl
- large bowl
- whisk
- nonstick frying pan (30 cm) or griddle
- pastry brush
- 60 ml scoop or ladle
- spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 464 kcal |
| Protein | 13.9 g |
| Carbohydrate | 62.5 g |
| of which sugars | 22.3 g |
| of which free sugars | 15.2 g |
| Fat | 18.9 g |
| of which saturates | 3.8 g |
| Fibre | 7.4 g |
| Salt | 2.4 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 1 large beetroot (or 2 medium), for 120 ml roasted purée
- 125 g wholemeal flour or teff flour (or a mix)
- 60 g plain flour
- 10 g baking powder (2 tsp)
- 5 g bicarbonate of soda (1 tsp)
- 2 g fine salt (a rounded ¼ tsp)
- 12 g sugar or honey (optional) about 1 tbsp
- 2 large eggs
- 1 tsp vanilla
- 360 ml buttermilk (or 240 ml yoghurt plus 120 ml milk)
- 35 g chia seeds
- 3 tbsp sunflower or rapeseed oil
For cooking
- 14 g butter or oil, for the pan about 1 tbsp
To serve
- 60 ml maple syrup, to serve
- 1
Roast. Heat the oven to 220°C, trim the beetroot leaves to 6 mm of stalk, scrub, set in a covered dish with 1 cm water and roast until very soft, 50-60 min depending on size.
- 2
Blend. Cool the beetroot covered, trim, peel and blend until smooth, measuring out 120 ml purée.
- 3
Sift. Sift 125 g wholemeal or teff flour, 60 g plain flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, a rounded ¼ tsp salt and 1 tbsp sugar or honey if using.
- 4
Whisk. Beat 2 eggs with 360 ml buttermilk, 3 tbsp oil, 1 tsp vanilla, the beetroot purée and honey if using, then quickly whisk this into the flour mix and fold in 35 g chia seeds.
- 5
Cook. Heat a griddle over medium-high heat, brush with butter or oil, drop a scant 60 ml batter per pancake and cook until bubbles break through, waiting until they hold together as they are very moist.
- 6
Flip. Flip and cook until lightly browned, 1-2 min, moving cooked pancakes to a wire rack.
- 7
Serve. Serve with maple syrup and butter.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
