Summer fruit compote
Add summer raspberries, blueberries and juicy plums to orange juice for a nutritious breakfast mix
Beetroot pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 small cooked whole beetrootchopped
- 50ml milk
- 200g self raising flour
- 1 tsp baking powder
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 3 eggs
- 25g buttermelted plus extra for frying
To serve (optional)
- 200g frozen mixed berries
- 2 tbsp blackcurrant jam
- 100g Greek yogurt
Nutrition: per serving
- kcal339
- fat11g
- saturates5g
- carbs48g
- sugars10g
- fibre3g
- protein11g
- salt1g
Method
step 1
Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.
step 2
Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy. Now create 3 or 4 pancakes each made from 2 tbsp of the batter. Cook for 2-3 mins then flip over and cook for a further minute until cooked through. Repeat with any remaining batter. Heat oven to lowest setting and keep the pancakes warm in there until needed.
step 3
Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins). In a small bowl stir together the remaining jam and the yogurt. Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.
