Beetroot pancakes (glutenfree and super delicious)
We are – literally – knee deep into buckets full of paint. Well ok, maybe knee deep is not entirely true but we are painting the whole house on the inside at the moment. And just for the record, it is ridiculously hot at the moment. 30+˚ to be exact. And not even sunny but really hot and humid. As you can probably guess that is the ‘perfect’ day to do a massive renovation… Not… I’ve just showered and am cooling down behind the computer. (yes I know I am weird, but it’s hotter outside at the moment, so staying in for a bit!)
Tom and I are still eating somewhat paleo-style so when I had a cooking session with a friend this monday I wanted to make a few sweet treats but still keep them within paleo guidelines. Just because I feel good eating this way and the weight seems to come up fairly effortlessly while still eating pretty good. I had done the shopping the day prior to the shoot but for some reason I bought beetroot. While I already hád two packages of cooking beetroot in the studio fridge. Planning planning… Not always my strong point.
I made a big salad for lunch featuring beetroot and a salad in jar featuring beetroot as well. But I still had too much. So we came up with the idea of incorporating beetroot into pancakes. Now I’m pretty sure that is not new but it was for us.
We made a glutenfree version with almond flour, banana, eggs and the beet. And they are DELICIOUS! Yes with capitals!
One thing to note is that they do fall apart easily while baking so make them small. Small ones are easier to handle.
Take your time baking them and you’ll have a winner on your hands! How pretty do they look?
I wanted a morning feel to these photos so I kept it light while still using a wooden crate as ‘table’. I love using a piece of cloth in this particular way as it ads some mood to the shot I think. Adding some grated coconut over the top was needed as the pancakes did look a bit boring without it. Bright and tasty but still a bit boring without the coconut… 🙂
Settings: Canon EOS 5D Mark IV. 100mm 2.8 macro lens. Iso 125. 1/40s at f3.2
- 1 banana (ripe)
- 2 eggs
- 50 gr almond flour
- 1 grated (cooked) beetroot
- coconut oil for baking
- grated coconut
- Fresh fruit
- Mash the banana with a fork in a bowl. Add the eggs and stir it all together.
- Add the almond flour and grate the beetroot above the bowl. Stir it all together well and heat a non stick frying pan with a bit of the coconut oil.
- Make small round of the batter and bake them gently. Turn them over with a spatula and serve with grated coconut and fruits