Beetroot Pancakes Recipe

These beetroot pancakes are without a doubt the most beautiful pancakes! They are distinguished not only by their color, but also by their delicious taste and juicy texture. The beetroot makes the pancakes extra juicy - even after a few days in the refrigerator. This is especially an advantage, so you can make a large batch and have leftovers for the following days. 

TIP: Also try the recipe at spinach pancakes and egg wraps with salmon.

Beetroot pancakes for lunch or dinner

The beetroot pancakes taste just as good warm as cold, and can be served for both dinner and lunch. They can be filled with whatever you like best and have in the fridge. This day we added cottage cheese, hot smoked salmon and green salad to our pancakes, which turned out to be an absolutely excellent idea. It can definitely be recommended both as a light dinner and for an extra delicious weekend lunch. They would definitely also be a hit as an alternative brunch, where you can easily make the pancakes the day before, so it doesn't take more than five minutes before the pancakes can be served. 

TIP: Try this recipe on food pancakes with sourdough or green chicken wraps

Tips for pancakes with beetroot

• Instead of cooking your own beetroot, you can buy cooked beetroot in well-stocked supermarkets. They are usually vacuum-packed and refrigerated in the vegetable section.
• You can use both regular wheat flour and whole wheat flour for the recipe. 
• If you want gluten-free beetroot pancakes, I recommend using buckwheat flour or rice flour. 
• You can use both cow's milk and plant milk. 

TIP: Try the recipe on buckwheat pancakes, buckwheat pancakes or falafel pancakes.