INGREDIENTS
1 cup whole-wheat flour
1 tsp baking pdr
1/4 tsp salt
1 cup unsweetened plant-based milk (like almond milk or oat milk)
1 large egg
1/4 cup cooked and mashed beetroot (about 1 medium beet)
1 tbsp maple syrup (optional, for sweetness)
1/4 tsp vanilla extract
Oil or cooking spray for frying
Instructions
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, whisk together the plant-based milk, egg, mashed beetroot, maple syrup, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth batter forms.
Heat a lightly oiled or sprayed non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with your favourite toppings.