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    Healthy Inside Beautiful Outside

Yummy Beetroot Jam and Banana Pancakes with seasonal fruits and a little bit of pleasure.
Perfect for a healthy and filling breakfast.
    Mommy Chef
    #MiraclesOnThePlate Beetroot Banana Pancakes with Exotic Toppings
    5034 engaged
    Komal Dattani
    I am from Hyderabad, India.
    X
    Recipes
    Category Breakfast
    Preparation Time 20mins
    Cooking Time 15mins
    Serves 4
    Age All
    19 December 2015

    #MiraclesOnThePlate Beetroot Banana Pancakes with Exotic Toppings

    1 min read
    5034 engaged
    Healthy Inside Beautiful Outside Yummy Beetroot Jam and Banana Pancakes with seasonal fruits and a little bit of pleasure. Perfect for a healthy and filling breakfast.

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    Ingredients

    • 3 large beets
    • 1 cup sugar
    • Juice of 1/2 lemon
    • Cardamom Powder – a small pinch
    • 250ml milk
    • 1 egg, lightly beaten ( optional for a pure veg version )
    • 20g melted butter
    • 1 teaspoon natural vanilla extract
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 115g all-purpose plain flour
    • 2 ripe bananas, mashed
    • 1 teaspoon vegetable oil
    • maple syrup, to serve
    • fresh strawberries ( mangoes or other fresh seasonal fruits can be also used ), to serve
    • Vanilla Ice-cream, to serve
    • Powdered suger, to serve

    Method

    • 1To make beetroot jam, peel the beetroot and cut into pieces
    • 2Place them in a microwave-safe dish and fill with water (about one-third cup)
    • 3Microwave on high six to eight minutes or until the beets are tender
    • 4Drain water, let the beetroot cool down for 1-2 mins and then blend in mixer till smooth
    • 5Add beets, sugar, cardamom and lemon juice to a simmer in a saucepan over medium-low heat.
    • 6Cook, stirring occasionally, until thick and syrupy, about 35 minutes.
    • 7Transfer to heatproof container; refrigerate until cool.
    • 8To make pancake, put the milk, egg, butter and vanilla extract in a bowl and whisk together
    • 9Sift in the flour, baking powder and salt and then stir.
    • 10Making sure not to over blend as the batter should be lumpy
    • 11Add the mashed bananas
    • 12Heat the oil in a frying pan over medium heat (tip: use a small round pan for perfect shape / size)
    • 13Add 3 tablespoons of batter to the pan for each pancake.
    • 14Cook for about 3 mins or until pancakes are golden brown on the bottom
    • 15Turn over and cook for 1 minute more.
    • 16Repeat with the rest of the better to make more pancakes
    • 17Serving Method : ( 2 layered pancake )
    • 18On plate pour some maple syrup and place 1 pancake ( golden side up )
    • 19On the top spread the beetroot jam ( fresh out of the refrigerator )
    • 20Place another pancake on top and pour generous maple syrup
    • 21Place 1 single Scoop of vanilla or a combination of vanilla & chocolate ice-cream
    • 22Sprinkle some powdered sugar to reflect snow
    • 23Decorate plate with strawberries or fresh seasonal fruits ( mango / kiwi are also good options).

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