Beetroot Pancakes with Cherries
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
- For the Cherries
- 2 cups Cherries (stemmed)
- 2 Tbsps Agave syrup
- 2 Tbsps water
- 2 small Cinnamon stick
- ¼ tsp Almond extract
- For the Pancakes
- 2 cups Whole wheat flour
- 1 Tbsp Baking powder
- ½ tsp salt
- 1 cup pureed Beets
- 1 cup milk
- ⅓ cup plain Yogurt
- 1 large egg
- 2 tsps olive oil
- 1 tsp vanilla extract
- freshly whipped cream (for topping)
Preparation steps
1.
Stewed Cherries:
2.
Place all the ingredients in a medium saucepan. Simmer over medium heat until the cherries are soft, 6 to 8 minutes. Let cool and refrigerate until serving time.
3.
For Pancakes:
4.
Sift the flour, baking powder and salt together in a mixing bowl.
5.
In a separate bowl, combine the beets, milk, yogurt, egg, olive oil and vanilla extract. Whisk until well incorporated. Add the dry ingredients into the wet and stir until just combined.
6.
Drop batter onto a greased griddle or non-stick pan over medium heat and cook for 1-2 minutes on each side. Serve immediately with stewed cherries and freshly whipped cream if desired.
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