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February….. The month of Love and Pancakes

Kate Saunders | 30th January 2016

How about making lovely red pancakes?

We have used beetroot and buckwheat in our pancakes.

Why buckwheat? it’s really healthy,  related to the rhubarb family, it’s a great source for good carbs and high is essential nutrients, confusingly named Buckwheat it is actually gluten-free.

Why beetroot? well why not, another really great healthy vegetable full of essential nutrients and fabulous natural colouring.


You can if you would like, use regular plain flour or other flours. However if you are making them gluten free, make sure your baking powder is gluten free too.

You will need:

  • 200g peeled beetroot
  • 180g buckwheat flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • 2 eggs
  • 1 tsp vanilla extract
  • 250 ml milk
  • honey to taste
  • 100 ml cold water

Makes 15 American size pancakes.


Preheat the oven to 180oC.

Peel your beetroot and chop into equal sized cubes and place the chopped beetroot in an oven proof dish.

Peeled and cubed beetroot
Peeled and cubed beetroot

Add 100mls of water.

Water added to the cubed beetroot.

Water added to the cubed beetroot.

Cover the dish with a lid or foil and bake in the oven for 20 minutes until they are cooked through. Check the beetroot a couple of times; adding more water so that they don’t dry out.

To check that the beetroot is cooked through, use a skewer if it is ready it will be soft.

Whilst the beetroot is roasting weigh and measure out the other ingredients.

Ingredients weighed out
Ingredients weighed out

In a large bowl add the flour, baking powder and cinnamon, in a jug mix together the milk, eggs, and vanilla extract.

Eggs ready to go.
Eggs ready to go.
Roasted Beetroot, steaming.
Roasted Beetroot, steaming.


When the beetroot is soft and cooked through, take them out of the oven.


Pureed beetroot.
Pureed beetroot.

Place them in a bowl (I tend to use a Kilner jar as they are nice and high sided) and puree them to a smooth consistency.

Add the milk mixture to the dry flour ingredients and mix well, it doesn’t matter if you have a few lumps, and then add the beetroot; give it a really good beat until all the ingredients are combined.

Milk, eggs, vanilla extract mixed with the flour, cinnamon and baking powder.
Milk, eggs, vanilla extract mixed with the flour, cinnamon and baking powder.
Mixing in the beetroot puree.
Mixing in the beetroot puree.

This is where you need to add honey, agave nectar, or maple syrup to taste. I tend not to use any sweeteners, as we the pancakes with lots of fruit and yoghurt.

Adding the honey if required.
Adding the honey if required.

If you need to oil your frying pan wipe it around with some oil on some kitchen towel, (you do not want the batter mixture swimming in oil) place over a low heat, to warm up.

Beetroot pancake cooking.
Beetroot pancake cooking.

Add some batter to your frying pan, depending on how thick and large you are making your pancakes cook for about 2 minutes either side.

Below the finished pancakes, add your own toppings we love yoghurt and fruit with ours.

Beetroot and buckwheat pancakes ready to eat.
Beetroot and buckwheat pancakes ready to eat.
Beetroot and buckwheat pancakes ready to eat.
Beetroot and buckwheat pancakes ready to eat.

3 comments on “February….. The month of Love and Pancakes”

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Emma-Louise Maddocks
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"Arrived very quickly and beautifully wrapped. Amazingly tasty, couldn't believe they were gluten free and made with vegetables. I'll be back for more yummy treats."
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Wendy, Wallingford
"We all thoroughly enjoyed the day with you, we learnt so much and were amazed at how easy it is to use vegetables, different flours, less sugar and fats."
Ellis, Basingstoke
"Guess what I did last night…. Made chocolate cupcakes, with butternut squash & spinach! They are delicious. Made with rice flour too, & no butter. Thank you for your inspiration."