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Photo of Beetroot Oatmeal Pancake by Poonam Bachhav at BetterButter
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Beetroot Oatmeal Pancake

Jan-25-2018
Poonam Bachhav
10 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Beetroot Oatmeal Pancake RECIPE

Beetroot Oatmeal Pancakes are delicious and healthy and have a beautiful pink color (natural). Made from oatmeal these beauties are naturally colored with beetroot , are gluten free, egg-less, sugar- free, baking powder free, are kid friendly , soft , fluffy and require just 5 ingredients ! If you are still not tempted to try out these beetroot oatmeal pancakes for yourself, let me tell you that these are ready under 30 minutes from scratch and require just 1 blender jar to be washed as all the ingredients just need to be pulsed in a grinder before been cooked. Serve them plain or top them with some honey or maple syrup and some fruit or nut of your choice and you are sorted. Perfect for a hearty breakfast or brunch , go well in lunch box and tasty equally good while warm or cold. To make it vegan , just replace milk with water . Banana serves as an egg substitute and also make the pancakes naturally sweet. Flavored with cinnamon these soft pancakes are very addictive. You can serve a small potion of this pancake ( without adding milk) and without any toppings to babies (above 8 months) as a finger food.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Pan fry
  • Blending
  • Breakfast and Brunch
  • Gluten Free

Ingredients Serving: 6

  1. 2 cup oats ( quick cooking)
  2. 1 large or 2 small ripe banana
  3. 1 teaspoon cinnamon powder
  4. 1 /2 cup beetroot juice
  5. 1/4 cup milk or water ( adjust the quantity to get the pancake batter consistency)
  6. Little oil for making the pancakes ( i used around 1 1/2 tablespoon to make 6 pancakes)

Instructions

  1. In a grinder jar pulse the oats to get a coarse flour.
  2. To the oatmeal add 1 banana, cinnamon powder in the same grinder jar.
  3. Now add beetroot juice and pulse the ingredients 3-4 times to blend well.
  4. The batter will be dry. Add required milk or water around 1/4 to 1/2 cup and pulse again 3-4 times to get a smooth , lump free batter which is neither runny nor too thick.
  5. This pancake batter is somewhat similar to dosa batter in terms of consistency. It has a beautiful pink color.
  6. Now heat a non-stick pan on low flame and drizzle few drops of oil on it. Add a ladle full of batter right from the grinder jar to the center of the pan and spread it a little ( we do not want a thin pancake)
  7. Cover cook the pancake for about 2 minute on a low flame .
  8. You can see small bubbles on the top of the pancake. Flip it delicately.
  9. Cook on the other side as well for about 1 minute. Repeat the same with rest of the batter.

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