Ingredients 2 people

  • 120g whole wheat flour
  • 40g quick oats
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp lemon zest
  • 1 large egg 
  • 200ml skinny milk
  • 2 Tsp brown sugar
  • 60g no fat Greek yogurt
  • 1 tsp vanilla extract
  • 1 medium (cooked) beetroot

mix the flour, oats, salt, baking powder, and lemon zest together in a large bowl. set aside.

in a separate bowl, whisk the egg and milk together. add in the brown sugar and yogurt until no lumps remain. whisk in the vanilla until combined. cut beetroot into little cubes and mix everything together.

make a well in the dry ingredients and pour the wet ingredients in. stir gently until combined. do not overmix the batter or your pancakes will be tough and very dense.

heat a pan over medium heat. coat with some vegetable oil.  once hot, drop just enough batter for one pancake on the griddle. cook until the edges look dry and bubbles begin to form on the center or sides (about 1 minute). flip and cook on the other side until cooked through (about 2 more minutes). 

serve immediately with some fresh blueberries, strawberries, yogurt and maple sirup.

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