Stack of Haskapa pancakes

Haskapa and Beetroot Pancakes

Nothing gets us out of bed on a chilly Sunday morning more quickly than the thought of pancakes and coffee. Try these with a twist: Antioxidant-rich tangy Haskapa Powder, sweetened with pear and a small beetroot for added depth.

Haskapa and Beetroot Pancakes

Servings

2-3

Prep Time

10 minutes

Cook Time

10 minutes

Cuisine

British

Category

Breakfast

Nothing gets us out of bed on a chilly Sunday morning more quickly than the thought of pancakes and coffee. Try these with a twist: Antioxidant-rich tangy Haskapa Powder, sweetened with pear and a small beetroot for added depth.


Haskapa and Beetroot Pancakes

Ingredients

  • 1 cup of rolled oats

  • 1 tbsp Haskapa powder

  • 1 ½ tbsp of plain flour

  • 1 small pear (cored and stalk removed)

  • 1 small beetroot (from a vacuum pack)

  • 1 egg

  • ¾ cup of plant-based milk

Directions

  1. Add all the ingredients into a high speed blender, along with enough milk to make a thick batter.

  2. Heat a small amount of olive oil in a large frying pan on a medium heat.

  3. Once hot, add a tablespoon or two of the thick batter (for each pancake) into the pan and cook both sides until they are just beginning to brown.

  4. Remove the cooked pancakes and continue making more with the remaining batter.

  5. Serve with your favourite pancake topping and a pinch of crushed almonds.