Description
Super soft and delicious beetroot pancakes, perfect for baby led weaning or a yummy toddler breakfast.
Ingredients
Scale
- 1/2 cooked beetroot
- 120 gram plain flour
- 1 eggs
- whole milk (as much as is required to get the correct consistency)
Instructions
- Chop the cooked beetroot and place it in a blender with a dash of milk. Blend until a purée forms.
- Pour the beetroot purée into a bowl and add 120g plain flour and crack an egg into the bowl. Combine with a fork until a batter forms. Add more milk to make the consistency right: it should be quite runny.
- Heat a frying pan on medium heat and oil the pan using Frylight or coconut oil. Spoon the batter into the pan. I used pancake shapes but if you don’t have these, a heaped tablespoon of batter will make a small pancake perfect for tiny fingers. You should be able to cook three or four pancakes at a time.
- Once the batter starts taking shape and you can see tiny bubbles, flip the pancake to cook the other side.
- Once cooked, leave the pancakes to cool while you cook the rest.
- Serve as is or for older kids sprinkle with a little icing sugar or maple syrup.
Nutrition
- Serving Size: 1
- Calories: 167
- Sugar: 4
- Sodium: 49
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 7
- Cholesterol: 53