Golden Beet and Coconut Pancakes: A Surprising Twist on a Breakfast Classic

Golden Beet and Coconut Pancakes

Today, I am excited to share a unique twist on a classic breakfast favorite – pancakes! This recipe combines the earthy sweetness of golden beets with the tropical flavor of coconut for a truly unforgettable morning meal.

Ingredients:

• 200g golden beets, grated
• 150ml coconut milk
• 1 egg
• 150g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp coconut oil, melted
• 2 tbsp honey

Kitchen Tools:

• grater
• mixing bowl
• whisk
• skillet
• spatula

To start, preheat a skillet over medium heat. In a mixing bowl, combine the grated golden beets, coconut milk, egg, flour, baking powder, salt, melted coconut oil, and honey. Mix everything together until just combined, being careful not to overmix.

Once the skillet is hot, scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown. Repeat until all the batter is used up.

These golden beet and coconut pancakes are truly a treat for the senses. The earthy sweetness of the beets pairs perfectly with the tropical notes of the coconut, creating a unique and flavorful breakfast experience.

Approximate total weight of cooked dish: 600g
Approximate number of servings: 4
Average weight of one serving: 150g
Approximate calorie count per serving: 250 calories

One tip to make this dish even more delicious is to top the pancakes with a dollop of Greek yogurt and a sprinkling of toasted coconut flakes for added texture and flavor.

I hope you give these Golden Beet and Coconut Pancakes a try and enjoy them as much as I do. Feel free to play around with the ingredients and make this recipe your own! Happy cooking!