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Beetroot pancakes
12 pancakes
Easy
20 minutes plus resting timeIngredients
- 1 small cooked beetroot
- 1 cup flour
- 1 cup milk
- 1 eggs
- 1 tablespoon oil
- 2 teaspoons ground cinnamon
- 4 tablespoons sugar
- 2 oranges, sliced into quarters
Method
In a processor, blend beetroot, flour, milk, eggs and oil until smooth.
Pour in a bowl and leave to rest for at least an hour.
Use a non-stick frying pan to make thin pancakes.
Mix cinnamon and sugar and sprinkle over pancakes before rolling and serve with orange quarters.