Beetroot & Apple Pancakes (Gluten-Free)

This way, you can use the pulp and juice left over from your last beetroot juice recipe! Next time, save the beetroot and apple pulp separately. @bananakitchen shows you how.

Ingredients (for 4 people):

• 80g coconut blossom sugar
• 50g buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cardamom
• 1/2 teaspoon ginger powder

• 175g beetroot and apple pomace
• 3 eggs
• 2 tablespoons honey
• 150ml beetroot and apple juice
• 200ml soy milk (more as needed)

• Coconut oil for frying

🫐 Toppings:
• Maple syrup
• Blueberries
• Powdered sugar
• Yogurt etc.

Preparation:
1. Finely sift all dry ingredients and mix in a bowl.
2. In a large bowl, combine all remaining ingredients.
3. Add the dry ingredients in three steps and mix well until uniform.
4. Add more soy milk as needed until a light and viscous dough is formed.
5. Add coconut oil to a pan, heat, and cook the pancakes slowly on the lowest heat. When the edges become dry and bubbles appear on the surface, flip the pancake.
6. Top the finished pancakes with yogurt, maple syrup, blueberries, powdered sugar, etc., as desired. 📸 and recipe by @bananakitchen