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Beetroot Pancakes

Rated as 3.89 out of 5 Stars

"This is a simple and tasty variation on a South African dessert favorite, pancakes with cinnamon sugar. The beet adds a delicious natural sweetness and flavor, and the resulting red color makes this a delight to present to the table."
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Ingredients

1 h servings 292 cals
Original recipe yields 4 servings (8 pancakes)

Directions

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  1. In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes. Combine the cinnamon with the sugar and mix well.
  2. Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking.
  3. Sprinkle the cinnamon sugar over the pancakes. Roll up the pancakes and serve with the orange quarters.

Footnotes

  • Cook's Note
  • In South Africa, we call these "pancakes," though they differ a lot from those in the United States. Ours are very thin, and about 25 cm (10 inches) in diameter--similar to French crepes. You may substitute lemon juice for the vinegar, if you prefer.

Nutrition Facts


Per Serving: 292 calories; 6.2 g fat; 52.6 g carbohydrates; 7.9 g protein; 46 mg cholesterol; 60 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Gorgeous crepes that work well for savory or sweet. I used balsamic vinegar and needed to add extra milk to thin the batter. I added salt to the batter after tasting the first crepe. For the ...

Most helpful critical review

The idea is fine, but mine was really runny and ended up being somewhere between a crepe and pancake.

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Gorgeous crepes that work well for savory or sweet. I used balsamic vinegar and needed to add extra milk to thin the batter. I added salt to the batter after tasting the first crepe. For the ...

I tweaked this. I didn't cook the beet, just blended in with the soy milk, then added whole wheat flour, egg, oil, and vinegar. After cooking, I rolled some of the oranges right into the panca...

I didn't read ur recipe till the end so I squeezed the oranges in the batter...but it came out very good, served them with plum jam and also I grated the beetroot and cooked for 10mins in oven

The idea is fine, but mine was really runny and ended up being somewhere between a crepe and pancake.

Pretty bland. If I could taste anything, it was the flour. On the plus side, they are very pretty.

I did not care for this recipe.

Loved it! Looked pretty in colour, was tasty with just a hint of the earthyness of the beetroot. Making the batter in the blender is a genius idea. I used coconut milk (had nothing else at home)...

Prep time is not 15 minites!!! Takes at least 30 minutes to cook the beats and as mentioned another 30 minutes to leave the ingredients to sit while mixed. There's an hour gone and you are still...