Pancakes with Beetroot & Flaxseeds
Prep time
Cook time
Total time
Author: EnHealthy
  • 1 (100 g) pre cooked beetroot
  • 1 (100 g) very mature medium bananas
  • 1 (310 g) cup non dairy milk (coconut, almond, rice)
  • 2 tablespoons vanilla extract
  • 2 tablespoons flaxseeds
  • 1 teaspoon baking powder
  • 1 cup (190 g) whole wheat flour
  • 3-4 tablespoons vegan cream cheese
  • 3-4 tablespoons crushed hazelnuts
  • 2-3 tablespoons honey or maple syrup
  • 10-12 blueberries
  1. Chop beetroot in small cubes, peel the banana, ( it’s very important to stick to the grams that are written for each ingredient) chop it in slices & add them in the PROMiXX blender cup (or any other blender) with the 1 cup off milk, vanilla extract & the flaxseeds. Close it with the metal blade and blend well.
  2. Add in the blender the baking powder ½ cup of the flour. Close it with the metal blade, blend well, open it at the other ½ cup of milk blend until smooth & creamy. Set aside and let it rest for 30 minutes.
  3. Heat a large nonstick skillet, over medium heat.
  4. Once hot, spoon 2 tablespoons for each pancake of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (1-2 minutes). Carefully flip pancakes and cook until browned on the underside (1-2 minutes more).
  5. Transfer cooked pancakes to a plate.
To Serve
  1. Top with cream cheese & blueberries. Sprinkle with hazelnuts and drizzle with honey.
  2. Best when fresh, though leftovers keep covered in the refrigerator for a week, or in the freezer up to 1 month. To reheat, toast or bake in 180 degree C oven until hot.
8-10 Pancakes
Recipe by - Delicious & Nutritious at