Beetroot And Feta Pancakes

8 Pancakes
25 min

Do you like savoury pancakes?

If the answer is yes then you must try these delicious beetroot and feta pancakes!

The beetroot adds an amazing colour and texture to them while the saltiness of the feta just balances perfectly the sweetness of the beetroot. It’s really a marriage made in heaven!


These were then topped with more scrambled feta, shiitake mushrooms pan fried with extra virgin olive oil, salt, paprika and fresh thyme leaves.

These yummy bright pink pancakes are a perfect quick lunch or brunch and can also be a great addition to a picnic or as a quick food on the go. You choose!

These delicious pink pancakes are a great quick lunch or brunch!

They are amazing on their own or topped with extra feta and mushrooms!

They are soft and moist. So good!

Recipe details

  • 8  Pancakes
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients


  • 2 small beetroots cooked & mashed
  • 1 egg
  • 150gr self raising gluten-free flour
  • 130 ml water
  • 2 tablespoons vegetable oil
  • salt
  • black pepper
  • paprika
  • 2 tablespoons scrambled feta

Instructions


Combine all ingredients in a bowl until you get a nice smooth mixture.
Cook on a medium heat on a no-stick pan with a little bit of extra virgin olive oil.
Enjoy!

Tips

  • Flip them once and make sure not to overcook each side so to maintain a lovely bright colour!
Francesca
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