Whipped Feta, Beetroot + Herb Pancakes
Whipped 'Feta', Beetroot + Herb Pancakes
Ellie Brown
35 minutes
5 minutes
Gorgeous pink savoury pancakes topped with cool yoghurt and tangy Greek Style.
Ingredients
120g Greek Style cheese, crumbled
1 packet cooked Beetroot
100g Chickpea flour
150ml Water
2 tbsp Sunflower/Olive Oil
Salt
Lemon Juice
Small Bunch Parsley
175g Plain Vegan Yogurt
Directions
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.