Ingredients
Pancake Ingredients:
- 1 cup buckwheat flour
- 2 tsp baking powder
- 1 cup rice milk
- 1 tbsp lemon juice
- 1 tbsp smooth peanut butter
- 110g beetroot
- 1 tsp chia seeds
White Bean Dip Ingredients:
- 1 can of cannellini beans
- Juice 1 lemon
- 1 clove garlic
- 1 tbsp tahini
- 1 tsp ground cumin
- Salt
- pepper
Tags
Baking
Vegetarian
Vegan
Baked Beetroot Pancake Slice with White Bean Dip
Method
- Preheat the oven to 180 degrees and line a 20cm tin with baking paper
- Peel and finely grate the beetroot and mix together with all of the pancake ingredients
- Spread the pancake mix in the prepared tin and bake until a skewer comes out clean when tested
- To make the dip, drain and rinse the beans and place in the food processor with all of the other ingredients
- Blend until smooth and season with salt and pepper to taste
- To serve, cut the cooled pancake slice in to bite sized pieces and top with the bean dip
- Garnish with fresh parsley
