Having received some organic ingredients that I’d won from Abel and Cole, (and thank you again to all of those who voted for my bicci pic), I immediately set about making some pink pancakes with the luscious beetroot that was part of my package. 

Result:  a lush, shocking pink (and tasty) batter, culminating into some light and fluffy gluten free/dairy free pancakes, just in time for morning tea in the sunshine!

Place in Thermomix and grind 1 minute or so / speed 9, until fine:

• 140g buckwheat / brown rice / or preferred grain or grain alternative

Add and grind for another 30 seconds / speed 9:

• 20g raw almonds (or raw cashews)

* Scrape down lid and sides of bowl *

Add and mix 10 seconds / speed 5-6, then set aside for the moment:

• 1.5 tsp baking powder
• 1/4 tsp bicarb soda
• 1/4 tsp fine sea salt
• 1/2 tsp mixed spice

Add and chop 3 seconds / speed 7:

• 70g raw beetroot

Add and blend 1 minute / speed 9:

• buckwheat flour mix
• 180g apple juice (organic, if poss)
• 1/2 teaspoon apple cider vinegar
• 20g oil
• 1 large egg – if allergic or for a vegan alternative, leave out, or as an egg replacement, try soaking 1 Tbs chia seeds in 3 Tbs water for 5 minutes or until the mixture has ‘gelled’…

Lush!

Use a ladle to scoop out the mixture and cook the pancakes in a little olive or coconut oil in a fry-pan.

We drizzled ours with honey and had some rhubarb and apple purée as a dip on the side. Delish!