Protein Savory Beet Pancakes: The Recipe for a Light, Filling Brunch
In Sicily the heat is noticeable and the desire to turn on the stove is at its lowest! For the last appointment of the column Il Granaio before the summer break, I thought of a fresh, colorful and nutritious solution: the savory protein beet pancakes.
These pancakes are a real energy concentrate with a low carbohydrate content. The base is made with egg whites, Greek yogurt and a mix of chickpea flour and whole spelt flour, making them perfect for anyone looking for a light but filling meal.
The special touch? The red beet, which not only gives an incredible color, but enriches the dish with folate and vitamin C. It’s the ideal ingredient for creating a summer brunch or a quick lunch without feeling weighed down.
You can customize them as you wish: I served them with cottage cheese, arugula and cherry tomatoes, but they are also delicious with hummus or grilled vegetables. They are the perfect dinner (or lunch) saver for very sunny days, when all you want is freshness and genuineness.
CURIOSITY: Did you know that red beet can be useful during pregnancy, anemia or hypertension? Regular consumption helps relieve tired legs, drain fluids, eliminate toxins, protect veins and provide folic acid.
Other recipes you may be interested in:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 3 Minutes
- Portions: 8-9 pancakes
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: All seasons
Ingredients
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- 8 egg whites egg whites
- 3.5 oz Greek yogurt, 2% fat (about 3 heaping tablespoons (approx. 100 g))
- 3.5 oz cooked red beets, boiled (about 3/4 cup (approx. 100 g))
- 1/2 cup whole spelt flour
- 1/3 cup chickpea flour
- 1 pinch garlic powder (optional)
- 1 pinch yellow mustard powder (optional)
- 1 teaspoon instant baking powder for savory preparations
- 1 pinch salt
Tools
- 1 Blender/Food processor
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Crepe pan
- 1 Knife
- 1 Spatula
- 1 Sieve/Strainer
Steps
Preparation of the beet pancakes is very simple and quick. In the jar of a blender, mix together the egg whites, the yogurt and a pinch of salt.
Add the pre-cooked beetroot cut into cubes as well.
Blend for a few seconds until you obtain a smooth, liquid mixture.
Transfer the batter into a glass bowl, add all the dry ingredients, namely the spelt and chickpea flours previously sifted, then the garlic and mustard powder.
Finally add the sifted baking powder and mix with a whisk by hand until you obtain a homogeneous batter.
Oil a small crepe pan and heat it over medium heat, then reduce the flame to low, pour a couple of ladles of batter at a time and let them cook on the lowest setting for 3 minutes.
When the batter forms the first bubbles, flip the pancakes and cook them on the other side for another about 2 minutes.
Continue like this until the batter is used up.
Serve the pancakes stacked slightly warm on a bed of salad and accompany them with your preferred dipping sauces.
Be creative with toppings and pair them with whatever you fancy!
I filled them with arugula, cottage cheese and cherry tomatoes. Delicious!
And voila… the egg white, Greek yogurt and red beet pancakes are ready to be enjoyed!
Enjoy your meal from FeFè’s Kitchen!
Storage
👉 Once fully cooled, you can store the pancakes in the refrigerator inside airtight containers for 1-2 days. Simply enjoy them at room temperature or reheat them a few seconds in a pan to restore their softness.
👉You can also freeze them in the freezer separating them with sheets of parchment paper. They keep perfectly for about one month. To defrost, leave them in the fridge the night before or use the microwave defrost function.
Tips, notes, variations and suggestions
🟣Pairings: besides cottage cheese and cherry tomatoes, I recommend trying them with smoked salmon and avocado, or with a smear of cream cheese and grilled zucchini with mint for an extra touch of Sicilian freshness.
THE COLUMN
Il Granaio – Baking time, is the column that every first and third Thursday of the month offers a basket full of incredible and irresistible ideas, many recipes you can check out by visiting the official pages of Facebook, Instagram and also Pinterest
If you love cooking like we do, we invite you to tie on your apron and try our recipes! If you do, don’t hesitate to write to us for tips and suggestions, and let us know if you liked them, please! Now I leave you to the other interesting and tasty proposals from my talented colleagues:
Sabrina: Pancarrè
Simona: Apricot and Amaretti Tartlets (Knam shortcrust)
Zeudi: Cocoa Rolls with White Chocolate Chips
FAQ (Questions & Answers)
1. What can I use instead of chickpea flour?
If you don’t like the flavor of chickpeas, you can replace it with lentil flour or increase the amount of spelt flour. Keep in mind that chickpea flour is what gives the recipe its more protein-rich and characteristic structure.
2. Can I replace the egg whites with whole eggs?
Yes, you can use 2 whole eggs instead of the egg whites. The pancakes will be slightly richer and less “light”, but still delicious and fluffy.
