4 Serves
36 Mins
In a jug, combine the cooked beetroot and milk, then blend using an immersion blender until completely smooth.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
185 µg / 400 µgCalcium
380 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
211 mg / 420 mgPhosphorus
1568 mg / 1,250 mgPotassium
1037 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
20 g / 28 gSugar
37 g / 50 gSaturated Fat
2 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
154 gAlcohol
0 g
Transfer the beetroot mixture to a large bowl and whisk in the pancake batter mix until the batter is smooth and vibrant purple.
Heat a non-stick frying pan over medium-low heat and add a small knob of butter until melted and foamy.
Pour 2 tablespoons of batter per pancake into the pan. Cook for 2-3 minutes, then flip and cook for an additional minute until golden and cooked through. Repeat with remaining batter.
Place the cooked pancakes in a warm oven on the lowest setting to keep them at temperature.
In a saucepan, simmer the frozen berries with 1 tablespoon of blackcurrant jam until the mixture is bubbling and syrupy.
In a small bowl, stir together the remaining blackcurrant jam and the yogurt.
Stack the pancakes, layer with the yogurt mixture, and pour the warm berry compote over the top to serve.
7
g40
g12
g
Indonesian