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Blueberry-Beetroot Pancakes’ Recipe

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When I woke up on Sunday I had no idea what colour would my pancakes be that morning. Then I remembered that I hadn’t had blueberries for ages, so that was decided. However, for me pancakes are not pancakes if they don’t contain some veggies. So, I thought to myself what would compliment the colour of blueberries… And of course it was beetroot!

Soak time: 6 hours


  • 150g (5.3oz) raw buckwheat groats, soaked
  • 150g (5.3oz) oat bran
  • 2 tbsps. ground flax seeds
  • 500g (17.6oz) naturally sweet plant-based milk (oat or brown rice)
  • 200g (7oz) water
  • ½ tsp. Himalayan salt
  • 70g (2.5oz) raw summer squash, sliced
  • 20g (0.7oz) raw beetroot, cut into small pieces or thin slices
  • 90g (3.2oz) blueberries (fresh or frozen)
  • 1 heaped tbsp. applesauce
  • 2 tsps. baking powder (I use tartrate)


  1. Soak buckwheat groats overnight or at least for 6 hours. Rinse and drain.
  2. Add the rinsed groats along with other ingredients into blender and blend until smooth and homogeneous batter forms.
  3. Taste and adjust by adding more salt/sweetener if necessary.
  4. If you have time let it sit for about 10 minutes ( it’ll thicken up a bit).
  5. Take a good quality non-toxic non-stick pan. Add a few drops of oil onto the pan and swipe it off with folded kitchen paper. Let all the oil absorb into the paper and use it to swipe the pan clean between pancakes.
  6. Put a ladleful of batter onto the pan and even it out with a spoon/ladle or by shaking and/or tilting the pan to get the exact shape of your pan bottom. The frying time greatly depends on your stove. I flip it around when it is almost dry on top and also check the colour of the bottom side.
  • Method: Frying

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