‘Red Velvet’ punajuuriletut
Shrove Tuesday is once again upon us and, for the Brit inside me, this means only one thing – Pancakes! While you cannot beat the classic pancake served with a little sugar and a squeeze of lemon, I thought I would go all out this year and make these red velvet pancakes. I have tried to keep them fairly healthy, adding only a little sugar and using steamed beetroot in the batter. The earthy flavour works well with the velvety cream cheese sauce and sweet juicy blueberries. So if you are a fan of red velvet cake, then give these pancakes a try!
Red Velvet Beetroot Pancakes – makes around 15 small pancakes
For the pancakes:
2 small beetroot, peeled and cut into thin chunks
150 g flour
2.25 dl/ 225 ml plant based milk
1 tbsp coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cider vinegar
2 tsp vanilla essence
a good pinch of salt
For the cream cheese sauce:
2 tbsps vegan cream cheese
1 tbsp coconut yoghurt
a splash of plant based milk
2 tsp sugar
1 tsp vanilla essence
oil for frying and blueberries to serve
Steam the beetroot until tender. Add to a blender with the milk and whizz up until completely smooth.
Add all the other pancake ingredients into a large bowl and mix lightly. Pour in the beetroot/ milk liquid bit by bit, stirring well until you have a smooth thick batter. Set to one side.
Next make the cream cheese sauce. Whisk the vegan cream cheese, sugar, yoghurt and vanilla together and add a splash of milk, until you have a thick sauce.
Heat you pancake pan and wipe it with a little oil. Add a couple of spoons of the batter to make small round pancakes. Cook for a few minutes on each side. I recommend cooking on a lowish temperature if you want to keep the red colour, otherwise the pancakes will brown too much. Repeat the process until you have used all the batter.
Serve the pancakes with the cream cheese sauce and lots of fresh blueberries.