Ingredients

Method

• 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

Ingredients

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.

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