This recipe is inspired by a great food blogger and nutritional coach, Madeline Shaw, who recently posted a recipe and great video tutorial on her YouTube page for Beetroot Crépes.
I had wanted to make these exact crépes but unfortunately my grater grates beetroot in long strips rather than nice, fine grated pieces as you would need for Madeleine’s recipe so instead I worked with what I had and made meatier beetroot buns! The below recipe made 5 buns or pancakes that I then stored in the fridge for the next few days ready to grab at lunch, re-heat if desired, and top whatever I fancied/whatever was on hand from the fridge!
From beginning to end this recipe should take no more than 15minutes
1 cup buckwheat flour (or blitz buckwheat flakes to make into flour)
1 cup almond/soy milk
1 medium beetroot grated
Pinch of salt
Coconut oil for frying
What to do:
Put all ingredients, except for coconut oil, into a bowl and whisk/mix together so all are well-incorporated. The mixture will turn a fabulous pinky-purple colour!
Heat 1/2 tsp coconut oil in a pan over medium heat
Add a spoonful of the mixture to the pan in your desired size/thickness depending if you are making them burger style like I did or thin, crépe-style á la Miss.Shaw!
Cook for approx. 2 minutes on each side and repeat until all the mixture is used.
**I would advise using another 1/2tsp of coconut oil after you have fried the first 3 burgers so they don’t begin to stick to the pan
Enjoy with whatever toppings you prefer. Pictured are two of mine that I had for lunch this week. First, warm with goat’s cheese, fresh herbs, tahini and pomegranates.
Day two I kept it simple by re-heating the bun, adding some mashed avocado and za’atar and again topped with fresh parsley and dill