Beet Pancakes with homemade rice milk

beet pancakes yumToday was a lazy day. Rainy and grey, and nor I or my husband wanted to make a full three course lunch. Which left us with a option of a hearty soup and an optional dessert. I managed to “make” the husband cook the soup (by the way, it was a cauliflower soup, no where near the one that I cook, but it wasn’t too bad), and I had to make the dessert. Strong soup and dessert are a great combination for a quick lunch. Lately, we try to eat the same as our daughter, who is allergic to dairy, eggs and nuts. Soup was easy, because avoiding dairy in a soup isn’t that big of a deal, but desserts are always difficult when you want them dairy free, egg free and nut free… Anyone said something about beet pancakes? 

Traditionally, eggs and milk are two main ingredients i pancakes… it doesn’t seem very doable so far. But a few minutes of brainstorming later, I got it figured out. I think these beet pancakes with homemade rice milk came out great.

How I made these Beet Pancakes?

I will try to take you through this brainstorming process of mine to try to clear out why each of the (unusual) ingredients is necessary. 

  1. Milk substitute:

    Milk is the biggest no-no for our daughter. The moment she comes into contact with dairy, she gets a reaction. Which usually leaves us with only few options. Water was not a very good idea because well… I didn’t want the dessert to be watered down. I didn’t have any store bought “vegetable” milks. And also, they contain dodgy ingredients and added sugar most of the time, which is also a fact worth considering. In the end, I decided to make homemade rice milk from scratch. Takes more time, but in the end it is a time well spent.

    If you want to make homemade rice milk, the basic ingredient wil be... rice.
    If you want to make homemade rice milk, the basic ingredient wil be… rice.
  2. Egg substitute: 

    Eggs are what keeps pancakes together. And they do it very well. In fact, replacing eggs is always a difficult job. Sometimes I use aquafaba, like in this dairy free banana bread. On other occasions, sweet potato can be used for its binding properties, like in these pancakes.
    But this time, chickpeas were not at hand, and sweet potato would make these beet pancakes too dense. I wanted them fluffy this time. I remembered that chia seeds when soaked in water, form a gel-like substance that acts as “glue” very well. Done!

    Chia seeds get a funny texture if you soak them in water... kind of like egg whites, which makes them great for these beet pancakes.
    Chia seeds get a funny texture if you soak them in water… kind of like egg whites, which makes them great for these beet pancakes.
  3. Beet roots: 

    There is no technical reason why I used beet roots in this recipe. I think I like the colour it gives to food. The fact that I have a shitload of them in the basement helps too. Beet pancakes are rich, because sugar from beets slightly caramelises when in contact with a hot pan. Using vegetables in desserts makes more and more sense to me. 🙂

  4. Oat bran: 

    I wanted to use something to replace some of the flour. Why? I don’t know. Maybe, since I’m making everything different this time, it would be blasphemy to do stuff “by the book” all of a sudden. I found it adds a very nice taste and lightness to these pancakes. Certainly something one can’t have with plain flour.

Alright, enough theorising, let’s see how it’s done!

Ingredients (for 15 smaller pancakes)

  • 50 g oat bran
  • 50 g white flour
  • 300 ml rice milk  (or 3 table spoons rice and some water if you plan to make it yourself)
  • 2 small cooked beet roots (together with some water you cooked them in)
  • 3 table spoons brown sugar
  • 2 table spoons chia seeds
  • 1/2 tea spoon baking powder
  • 1/2 tea spoon cinnamon
  • pinch of salt
  • 2 table spoons olive oil and some more for oiling the pan

Instructions

Peel beet roots, slice them and cook them for 20-30 minutes or until it is soft in a small quantity of water.

Two sliced small beetroots, ready to be cooked.
Two sliced small beetroots, ready to be cooked.

While the beets are cooking, cook 3 table spoons white rice in 300 ml water. If it evaporates too quickly, add more. 

Rice is cooked. Time to add water and blend it into a smooth milky substance.
Rice is cooked. Time to add water and blend it into a smooth milky substance.

When rice is cooked, transfer it to a blender, add 500 ml water and blend until it starts looking smooth. This is your homemade rice milk.

Homemade rice milk.
Homemade rice milk.

The next step is to blend the beets. Transfer beet roots to a blender, add 2-3 table spoons of water they were cooking in and blend to smoothness.

Soak chia seeds in 1 dl water and let rest for at least 10 minutes or until it starts looking like a gel.

The gel that forms around chia seeds does miracles in beet pancakes like these.
The gel that forms around chia seeds does miracles in beet pancakes like these.

Time to combine everything into a beet pancakes batter

In a bowl, combine oat bran, flour, brown sugar, cinnamon, a pinch of salt and baking powder. Stir and combine well. 

In another bowl, combine rice milk, beetroot smoothie and 3 table spoons olive oil. 

Add wet ingredients to dry ingredients and mix well. If 10 minutes from when you soaked the chia seeds have passed already, add them to the mixture.

Combine everything in a big bowl.
Combine everything in a big bowl and mix well.

Heat up a pan like you would for regular pancakes. Oil it with olive oil and start making pancakes. Depending on the heat, they take 2-3 minutes on each side to be done.

Pan action!
Pan action!

Serve with honey and a few raspberries, to freshen things up a bit. No whipped cream this time, obviously!

Done! Enjoy your pancakes;)
Done! Enjoy your pancakes;)

Beet Pancakes with Homemade Rice Milk

Yield: 15 small pancakes

Beet Pancakes with Homemade Rice Milk

Ingredients

  • 50 g oat bran
  • 50 g white flour
  • 300 ml rice milk (or 3 table spoons rice and some water if you plan to make it yourself)
  • 2 small cooked beet roots (together with some water you cooked them in)
  • 3 table spoons brown sugar
  • 2 table spoons chia seeds
  • 1/2 tea spoon baking powder
  • 1/2 tea spoon cinnamon
  • pinch of salt
  • 2 table spoons olive oil and some more for oiling the pan

Instructions

  1. Peel beet roots, slice them and cook them for 20-30 minutes or until it is soft in a small quantity of water.
  2. While the beets are cooking, cook 3 table spoons white rice in 300 ml water. If the water evaporates too quickly, add more.
  3. When rice is cooked, transfer it to a blender, add 500 ml water and blend until it starts looking smooth. This will be your homemade rice milk.
  4. Transfer beet roots to a blender, add 2-3 table spoons of water they were cooking in and blend to smoothness.
  5. Soak chia seeds in 1 dl water and let rest for at least 10 minutes or until it starts looking like a gel.
  6. In a bowl, combine oat bran, flour, brown sugar, cinnamon, a pinch of salt and baking powder. Stir and combine well.
  7. In another bowl, combine rice milk, beetroot smoothie and 3 table spoons olive oil.
  8. Add wet ingredients to dry ingredients and mix well. If 10 minutes from when you soaked the chia seeds have passed already, add them to the mixture.
  9. Heat up a pan like you would for regular pancakes. Oil it with olive oil and start making pancakes. Depending on the heat, they take 2-3 minutes on each side to be done.

Notes

Serve with honey and a few raspberries, to freshen things up a bit. No whipped cream this time, obviously!

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