Those tofu and beet pancakes have the sweetest colour making them a perfect Valentine’s Day treat.
I must say I’m not a huge fan of Valentine’s Day because of its commercial background today, but once upon a time it used to be a very sweet tradition.
In addition to tofu, soaked raw buckwheat and millet groats I also use chickpea flour, which allows omitting ground flax seeds that I generally use in my pancake recipes. After all, it’s better to consume flax seeds raw as opposed to roasted or otherwise heated as heat makes their good fats go rancid.
Tofu & Beet Pancakes Recipe
Ingredients
- 150g (5.3oz) raw buckwheat groats, soaked
- 75g (2.6oz) millet groats, soaked
- 30g (1oz) chickpea flour
- 125g (4.4oz) hard plain tofu
- 450g (16oz) naturally sweet plant-based milk (oat or brown rice) or a mixture of water and milk
- 2 tbsps. wild blueberry juice or ¼ cup wild blueberries
- ½ tsp. Himalayan salt
- 40g (1.4oz) raw parsnip, cut into thin slices
- 2 small raw beetroots (about 90g, 3.2oz)
Instructions
Soak buckwheat and millet groats overnight. Rinse and drain.
Add the rinsed groats along with other ingredients into blender and blend until smooth and homogeneous batter forms.
Take a good quality non-toxic non-stick pan. Add
a few drops of oil onto the pan and swipe it off with folded kitchen
paper. Let all the oil absorb into the paper and use it to swipe the pan
clean between pancakes.
Put a ladleful of batter onto the pan and even
it out with a spoon/ladle or by shaking and/or tilting the pan to get
the exact shape of your pan bottom. The frying time greatly depends on
your stove. I flip it around when it is almost dry on top and also check
the colour of the bottom side.
Tips:
- Unsweetened applesauce goes very well with those pancakes.
- They are also excellent with my healthy chocolate sauce.
- The pancakes are also very yummy just plain.
- If you forgot to put the groats to soak, wash them thoroughly, drain and add 120 grams of liquid to batter.
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