Every year I have to remind myself of this tradition of eating pancakes on Pancake Tuesday.  Why do we do it again?  Somehow I feel I have a responsibility to give my children valid reasons to justify why we do certain things…….sometimes!

To be honest, in this case, it is just an excuse to get stuck into a stack of pancakes for dinner, who doesn’t love them?.

Traditionally Pancake Tuesday is a Christian custom marking the start of Lent, a period of time for fasting and all sorts of abstinence, so hence a day to use up food that could not be eaten during this time.

With the latter in mind, I often spy a jar of beet kvass in my pantry which I have decided needs using up TODAY.  What better way than throwing it at a pancake batter to give me a neon disc to complete my daily rainbow eating targets!

These are really worth the detour from the plain pancake batter, although in saying that there is no such thing anymore as a plain batter, because so many wonderful gluten free, paleo, dairy free options are within our kitchen repertoire now.

This one is made with buckwheat flour and it will be the basis of my lunch today.

I always go for savoury,it is personal choice every since I said goodbye to sugar BUT if sweet is your thing, I can imagine this served with a few shaving of cheese and a drizzle of honey would rival any pancake pile dripping in maple syrup.

 

Buckwheat Beet Pancakes

Makes 6-8 pancakes

Ingredients

  •  1 cup (240ml) beet kvass (beet juice can be used instead)
  • 2 eggs
  • 6 oz/1⅓ cups (175g) buckwheat flour
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • a little coconut oil, for frying

Suggested serving

  • hummus
  • cheese & honey
  • avocado & saurekraut
  • arugula & sprout
  • chimichurri
  • or simply, a squeeze of lemon juice

Method

1. Put the beet juice and eggs in a blender add the buckwheat flour, cumin, and salt and blend, then add olive oil until the mixture is smooth. Allow the mixture to stand for about 15 minutes at room temperature to thicken slightly ( I left mine overnight and it was perfect consistency)

2. To cook the pancakes, heat a pan over a medium-high heat and rub a little coconut oil over the pan. Pour about ¼ cup (60ml) of the batter into the pan. Cook for 1 to 2 minutes until bubbles gradually pop over the surface of the pancake. Flip the pancake using a spatula and cook for a further 30 seconds before removing from the pan.

3. Repeat with the remaining batter using a little coconut oil each time and simply tuck in!