Pretty and pink on the breakfast table. Double if you’re hungry as this only makes a few. You can always put extras in the toaster later!
- 1 Tbsp ground linseed & 3 Tbsp water
- 200 g flour try half spelt and half white
- 2 tsp baking powder
- 190 ml apple juice
- 100 g cooked beetroot finely grated
- ½ tsp mixed spice
- Pinch salt
- Oil for frying
Whisk together linseed and water and set aside 10 minutes.
Whisk together dry ingredients. Add flax and juice, stirring just to combine. Fold in beetroot.
Heat oil over med-high heat. Place spoonful of batter in the pan and cook 2-3 minutes until bubbles start to appear and edges dry out. Flip and cook a few more minutes.
For maximum fluffiness, don’t press down or flip back!
Serve hot, straight to the table from the pan with coconut oil and maple syrup, fresh fruit or toppings of choice.