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Colorful Beet Pancakes

These amazing beet pancakes are a must-add to your menu!

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Colored Pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 6 g
Fats 8 % 3 g
Carbohydrates 76 % 29 g
169 kcal
GI: 7 / 0 / 93

Cooking method

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  • How do you make red pancakes? It couldn't be simpler! Purée the beet in a blender until as smooth as possible — you should end up with about 1/2 cup of beet purée. Combine all the ingredients except the milk (I do this in a food processor). Pour in the milk in a thin stream, ideally at room temperature. If the batter is too thick, add a little more milk. Lightly grease the skillet with oil and cook the red pancakes. Do this over low heat — over high heat they take on an unappealing brownish tint.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25 % fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • Baking powder - 79  kcal/100g

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