Baked Beetroot Pancake Slice with White Bean Dip

Vegetarian , Vegan , Baking

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

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.

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