Ingredients Serves 3
- 1.5 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp ground flax seeds
- 1 1/3 cup non-dairy milk
- 1 medium beet
- 1-2 tbsp vegetable oil
In a large bowl combine 1.5 cup all-purpose flour and 2 teaspoons of baking powder. Mix together.
In a small bowl prepare so called flax egg. Combine 2 tablespoons of ground flaxseeds with 6 tablespoons of water, mix well and set aside for 10 minutes to thicken.
Just for your information, 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water is a vegan alternative to one egg.
Cook one medium beet until tender. Let it cool, peel and process in a blender until it gets smooth consistency.
In a separate bowl combine 1+1/3 cups of any non-dairy milk of your choice (I used rice milk), flaxseed mixture, 2 tablespoons of beet puree. Whisk well to combine.
Make a well in the middle of flour mixture. Pour in the wet mixture into the well, stiring continuously until combined. Be careful and do not overmix the batter.
Heat up the skillet over medium heat. Lightly grease the surface of your skillet with a tiny amount of vegetable oil. Using a 1/4-cup laddle pour the batter to the pan for several pancakes leaving enough space between.
Let them cook for about a minute or two until you see the bubbles. Then, using a wooden spatula flip them over, and cook on the other side.
Remove and repeat the steps until all the batter is cooked.
This recipes makes 10-12 pancakes. These pancakes are not sweet, so serve them with your favorite sweet toppings like syrup or jam. Garnish with fresh fruits and berries.
This recipe was entered in the Virtual Vegan Linky Potluck.