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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!
Course Breakfast
Servings 0

Ingredients

  • 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

Instructions

  • 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.