MAKES ABOUT 10 SMALL PANCAKES
- 100g fresh beetroot
- 200g buckwheat flour
- 350ml rice milk
- ½ teaspoon salt
- 3–4 teaspoons honey (depending on how sweet you want it)
- ? of a ripe banana
- zest of a medium-sized orange (organic if possible, as non-organic ones have wax on the skin)
- 1 regular punnet of raspberries (125g)
- oil for frying
For the red grapefruit guacamole:
- 2 red grapefruit
- 1 ripe avocado
- a handful of fresh coriander
- ¼ of a red onion, chopped finely
- a pinch of freshly ground black pepper
- a pinch of salt
- a pinch of ground chilli
- 1 teaspoon ground cumin chilli flakes, to garnish
A non-stick pan is essential for this recipe. Otherwise you will need to use more oil to make sure the pancakes don’t stick.
1. You want to extract all the bright purply-pink juice from the beetroot, so grate it into a bowl using the fine side of the grater, making sure to catch the juice.
2. Take a second bowl and squeeze the grated beetroot flesh over it so the juice comes out. Wear a glove, as the juice stains and is hard to wash off! Discard the flesh. You can use a strainer to strain the last bit of the flesh and juice from the first bowl into the second so you capture all the juice.
3. Put the juice and all the other pancake ingredients (except the oil) into a blender and blend till smooth. Alternately, if you have a stick blender, add all the ingredients to the bowl
of beetroot juice and blend in the bowl.
4. To cook your pancakes, heat your pan till it gets nice and hot. Pour in a small amount of oil and spread to cover the base. Wipe off excess oil with kitchen paper, so only a tiny coating remains on the pan. Turn down to a medium heat.
5. Pour in some batter, enough to make a small thin pancake. When bubbles start to form in the middle and the edges start to firm up, turn and cook the other side. Put your cooked pancake on a plate and cover with a tea towel to keep it warm. Make the rest of your pancakes the same way, until the batter is used up.
6. To make the guacamole, peel the grapefruit using a knife so you leave out the bitter pith – the thin white layer between the skin and the flesh. Cut the segments out of the membrane and cut each segment into two or three pieces. Chop the avocado into chunks. Put the chopped grapefruit and avocado into a bowl with all the other ingredients except the chilli flakes, and mix lightly with a fork. Leave it so it’s not too mushy and there is lots of texture.
Put some of the guacamole on top of each pancake, garnish with the chilli flakes, and enjoy!