Beetroot Pancake with Cinnamon Sugar

Start by making a beetroot puree. Wash beetroot well, scrubbing any dirt from the skin, then cut into big, even chunks. Place chunks into a steamer for 40 minutes or until tender the whole way through – it’s ready if a fork slides through the flesh easily. Allow to cool, then put steamed beetroot in a food processor and blend until you have a puree.

In a mixing bowl, whisk egg, then add milk, Greek yoghurt and maple syrup. Whisk again until combined. Now whisk in 1 cup of beetroot puree. Lastly, add the self- raising flour and baking powder. Gently mix everything together then let the batter rest in the fridge for half an hour. Resting allows it to rise so your pancakes will be fluffier!

To cook the pancakes, heat a small amount of vegetable oil in a non-stick frying pan on medium-low heat. Place a spoonful of pancake batter onto the pan. Let it cook for 2 to 3 minutes until bubbles form on the surface and the edges are browning, then flip over and cook for a further 2 to 3 minutes. You can cook several pancakes at a time depending on the size of your frying pan. Serve pancakes warm, dusted with some icing sugar and ground cinnamon.