Steps

• The preparation of beetroot pancakes is very simple and quick. In the bowl of a blender, mix together the egg whites, yogurt, and a pinch of salt (fig. 1).

  

• Add the precooked beetroot cut into small cubes (fig. 2).

  

• Blend for a few seconds until you get a smooth and homogeneous liquid mixture (fig. 3).

  

• Transfer the batter into a glass bowl, add all the powders, namely the previously sifted spelt and chickpea flour, then the garlic and mustard powder (fig. 4).

  

• Finally, add the sifted yeast and mix with a hand whisk until you get a homogeneous mixture (fig. 5).

  

• Oil a crepe pan and heat it over moderate heat, then pour a ladle of batter in the center and cook on low for 3′-4′ (fig. 6).

  

• When the batter forms bubbles, flip the pancake and cook it on the other side for another 2′-3′ (fig. 7).

  

• Continue until the batter is finished.

  

• Serve the pancakes stacked on top of each other, slightly warmed, on a bed of salad.

  

• Get creative and accompany them with whatever you desire!

  

• I filled them with arugula, cottage cheese, and cherry tomatoes. A delight!

  

• And voila… your egg white, Greek yogurt, and beetroot pancakes are ready to be enjoyed!

  

• Bon Appetit from FeFe’s Kitchen!