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Soft Pancakes with Beetroot Cream

ingredients

servings

2

Chickpea flour

110 oz

Water

to taste

Lemon juice

1 teaspoon

Bicarbonate

1/2 teaspoon

Red beetroot

1 unit

Cumin

1 teaspoon

Vegetable cooking cream, glutenfree

3 spoons

Salt

to taste

Extra virgin olive oil

to taste

second courses from Italy - Veneto

Soft Pancakes with Beetroot Cream

Soft Pancakes with Beetroot Cream

vegan high in fiber high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Soft Pancakes with Beetroot Cream

savory and super colorful chickpea pancakes. I highly recommend preparing this dish for those who say that vegan food is sad!

Soft Pancakes with Beetroot Cream step 1

step 1

If you have fresh beets, first boil them and peel them. Otherwise you can use the ready-made ones! For this recipe you will only need one very large or two small ones.

Soft Pancakes with Beetroot Cream step 2

step 2

Prepare the pancakes batter, at least a couple of hours before preparing them. Mix chickpea flour, baking soda, salt with lemon juice and enough water to make the batter liquid but not too much. Mix with a whisk to remove lumps!

Soft Pancakes with Beetroot Cream step 3

step 3

Put the batter in the fridge to rest, while preparing the beet cream. Blend it with the vegetable cream, a little salt, a little cumin and a few drops of lemon juice. If needed, add water so that you blend better.

Soft Pancakes with Beetroot Cream step 4

step 4

To prepare the pancakes, heat a little oil in a small pan and distribute it well. Pour a little batter and wait until it forms bubbles on the surface, at which point you can turn it. 3/4 minutes per side is sufficient.

Soft Pancakes with Beetroot Cream step 5

step 5

Stack the pancakes and spread a layer of beetroot cream in the middle. If you want, add a few sesame seeds on top.

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