Whipped 'Feta', Beetroot + Herb Pancakes
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Gorgeous pink savoury pancakes topped with cool yoghurt and tangy Greek Style.
170g Greek Style cheese, crumbled
1 packet cooked Beetroot
100g Chickpea flour
2 tbsp Sunflower/Olive Oil
Small Bunch Parsley
175g Plain Vegan Yogurt
Blitz the chickpea flour, water, oil, a pinch of salt and one small or two large cooked beetroots in a blender until smooth. Leave batter to sit for 30 minutes.
Chop the remaining beetroot and mix in a small bowl with half the Greek Style, the lemon juice, and the parsley.
Add the remaining Greek Style to a blender with the yogurt and blend until smooth, this is your whipped ‘feta’.
Cook the pancakes pouring a small amount of batter to make mini circle shapes.
To assemble: take a pancake, smooth over a thick layer of whipped ‘feta’, then top with the pink beetroot herb mixture. Sprinkle over any extra herbs.
You can also make as larger filled pancakes, instead of mini blini style pancakes. Additional herbs can be sprinkled on top to garnish - spring onions work well, too!