Pancakes with Beetroot and Kale
- Peel and chop the beetroot into small 1cm cubes
- Chop the garlic, kale and dill.
Steam the chopped beetroot in a sieve over a pan of simmering water for 20 minutes or until soft.
While the chopped beetroot is steaming, in a separate bowl add the 120g gluten free flour into a bowl with a pinch of salt and make a well in the centre
Slowly pour the water into the bowl whilst whisking with a fork until you have a smooth batter, once combined with no lumps whisk in the egg.
The dressing: Mix together the chopped dill and 2 tbsp olive oil with some seasoning, Set aside.
It’s pancake time! In a non-stick frying pan, heat the 1 tbsp sunflower oil, wiping it around the pan and dabbing off the excess with a piece of kitchen roll. Using a ladle pour 1 ladle’s worth of batter into the pan and spread it evenly over the base of the pan.
Cook for 1 minute each side until golden brown. Repeat this until you have used all of the mixture (you should have around 4 pancakes)
Using the same pan you cooked the pancakes heat 1 tbsp sunflower oil then add the chopped garlic, fennel seeds and cook on a medium heat for 1-2 minutes then add the steamed beetroot.
Add 3 tbsp water to the pan and add the chopped kale, cook until the kale is wilted then take off the heat.
To serve lay a pancake flat and place the beetroot and kale stuffing and drizzle with the dill dressing.
1 tbsp sunflower oil
120g gluten free flour
Salt & pepper
2 tbsp olive oil
1 clove garlic
1 tsp fennel seeds